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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Unsweetened, shredded coconut usually can be found in the produce section of your grocery store. Ingredients:
4 large egg whites |
1/4 teaspoon cream of tartar |
1/2 cup granulated sugar |
3/4 cup powdered sugar |
1 cup unsweetened shredded coconut, divided |
Directions:
1. Preheat oven to 225°.
2. Cover 2 large baking sheets with parchment paper, and secure paper with masking tape.
3. Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in 3/4 cup coconut.
4. Drop 36 mounds onto the prepared baking sheets. Sprinkle 1/4 cup coconut evenly over meringues.
5. Bake at 225° for 1 1/2 hours. Turn oven off, and cool meringues in closed oven 2 hours or until dry. Carefully remove meringues from paper.
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