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–+ servings
Coconut Meringue Cookies

Coconut Meringue Cookies: Light, Chewy, 4-Ingredient Bliss

Coconut Meringue Cookies are a delightful gluten-free treat, perfect for any occasion with a crispy exterior and chewy center.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 3 minutes
Total Time 28 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Austrian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue Base
  • 3 large Egg whites Room temperature for best results.
  • 1 cup Confectioner's sugar Dissolves quickly for a smooth texture.
  • 1 tablespoon Lemon juice For stabilization; cream of tartar can be substituted.
For the Coconut Flavor
  • 2 cups Desiccated coconut Avoid using shredded coconut for best results.

Equipment

  • Electric mixer
  • baking tray
  • spatula
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F). Line a baking tray with greaseproof paper.
  2. In a mixing bowl, whip the egg whites on medium speed until stiff peaks form, about 5-7 minutes.
  3. Gradually add the confectioner's sugar one tablespoon at a time until the meringue is smooth and glossy, around 4-5 minutes.
  4. Add lemon juice and mix on low speed for about 30 seconds.
  5. Gently fold in the desiccated coconut using a spatula.
  6. Scoop out portions of the mixture onto the baking tray, spacing them about 1.5 inches apart.
  7. Bake for approximately 15 minutes until the edges are golden.
  8. Let the cookies rest on the tray for 3 minutes before transferring to a cooling rack.
  9. Serve as they are or consider dipping the bases in melted chocolate.

Nutrition

Serving: 1cookieCalories: 50kcalCarbohydrates: 10gProtein: 1gFat: 1gSodium: 10mgPotassium: 30mgFiber: 1gSugar: 9gIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage. Allow them to cool completely before storing to maintain texture.

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