These coconut meringue cookies have a wonderful crispness as you sink your teeth into them yet melt in your mouth as you chew. Light and airy with only 5 simple ingredients make these a tasty addition to any assorted cookie tray or delicious just on their own. Minus the fat that most cookies consist of, they have a taste experience all their own. These are somewhat similar to my coconut macaroons, but each recipe has its own delicious taste.
Coconut Meringue Cookies
- 2 egg whites
- Pinch salt
- ½ teaspoon vanilla
- ⅔ cup granulated sugar
- 1 ½ cups unsweetened coconut
- Beat the egg whites, salt and vanilla until soft peaks form. Gradually beat in the sugar until peaks become stiff. Fold in the coconut and drop by spoonful or cookie scoop onto a parchment lined baking sheet.
- Bake at 325°F for 20 minutes.
- Melt chocolate chips in a microwave in 10 second intervals, stirring in between each interval. Drizzle melted chocolate over each cooled coconut meringue and/or dip bottoms of cookie into chocolate. If dipping bottoms, place dipped cookie on parchment until cooled.