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Coconut Meringue Cookies

Coconut Meringue Cookies: Light, Crisp, and Irresistibly Sweet

Delight your taste buds with these Coconut Meringue Cookies, a gluten-free treat that's light, crisp, and irresistibly sweet.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 3 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Austrian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 4 large Egg Whites Room temperature for best volume
  • 1 cup Confectioner's/Icing Sugar For sweetness and smooth texture
  • 1 tablespoon Lemon Juice Can substitute with cream of tartar
For the Coconut
  • 2 cups Desiccated Coconut Avoid shredded coconut

Equipment

  • Electric Mixer
  • Baking tray
  • Silicone Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (320°F) and line a baking tray with greaseproof paper.
  2. In a large mixing bowl, whip the room temperature egg whites on medium speed until stiff peaks form, about 5 minutes.
  3. Gradually add the confectioner’s sugar, incorporating it about a tablespoon at a time over 3-4 minutes.
  4. Gently stir in lemon juice using a silicone spatula or wooden spoon.
  5. Fold in the desiccated coconut carefully.
  6. Scoop out portions of the mixture onto the prepared baking tray with space in between.
  7. Bake for approximately 15 minutes until cookies are matte and have a golden edge.
  8. Cool the cookies for about 3 minutes on the tray before transferring to a cooling rack.
  9. Optionally, dip the bases of cooled cookies in melted chocolate for an extra treat.
  10. Serve and enjoy your delightful Coconut Meringue Cookies!

Nutrition

Serving: 1cookieCalories: 50kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 15mgPotassium: 30mgFiber: 1gSugar: 6gCalcium: 5mg

Notes

For maximum freshness, consume cookies within 3 days or freeze for up to a month. Reheat in the oven for 5 minutes if desired.

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