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Coconut Meringue Drops
Author/Submitted by: Iris Niswander AT&T Bell Laboratories, Columbus, Ohio, USA
Servings: 1
Categories:
Cookies
/
Desserts
Ingredients: 3
egg whites 190
g
sugar 5
ml
vanilla 75
g
shredded coconut
whole unblanched almonds (optional)
Directions:
1. Preheat oven to 150 C . In large bowl use an electric mixer to beat the egg whites until stiff peaks form.
2. Gradually beat in sugar. Add vanilla.
3. With a rubber spatula gently fold in coconut.
4. Drop by rounded tspfuls onto greased, floured cookie sheets. Press an almond in center of each cookie.
5. Bake at 150 C for 20 to 25 minutes.
6. Remove to racks to cool.
Author's Notes:
Coconut and almonds give this cookie a distinctive flavor.
It is a lot of work to beat the egg whites enough without an electric mixer. For me the almonds are required. This cookie must be handled a little more carefully than most as it forms a white shell which causes it to be slightly delicate.
Difficulty : Easy.
Precision : Approximate measurement OK.
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