Best Coconut Meringues Recipes

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CHERRY-CHOCOLATE COCONUT MERINGUES



Cherry-Chocolate Coconut Meringues image

Dried cherries lend sweetness and texture to these easy meringue cookies. They're simply delicious and very low in fat. They also provide a great light dessert for those family members on a gluten-free diet. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 8

3 large egg whites
1/2 teaspoon almond extract
Dash salt
1/3 cup sugar
2/3 cup confectioners' sugar
1/4 cup baking cocoa
1-1/4 cups unsweetened finely shredded coconut
1/2 cup dried cherries, finely chopped

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes., Add extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Combine confectioners' sugar and cocoa; beat into egg white mixture. Fold in coconut and cherries., Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

COCONUT MERINGUES



Coconut Meringues image

Very good if you like meringue stuff!

Provided by Emily

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 12

Number Of Ingredients 5

2 egg whites
⅛ teaspoon cream of tartar
¾ cup confectioners' sugar
¼ cup shredded coconut
¼ teaspoon almond extract

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 Tablespoons at a time, beating until sugar is completely dissolved. (Whites should stand in stiff glossy peaks.) With rubber spatula, fold in coconut and extract until mixed.
  • Drop mixture by rounded teaspoonfuls onto large cookie sheet, about 1 inch apart.
  • Bake 1 hour or until dry. Remove to rack to cool.

Nutrition Facts : Calories 39.2 calories, Carbohydrate 8.3 g, Fat 0.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.4 g, Sodium 13.7 mg, Sugar 7.9 g

TOASTED COCONUT AND DARK CHOCOLATE MERINGUES



Toasted Coconut and Dark Chocolate Meringues image

Categories     Chocolate     Egg     Dessert     Bake     Quick & Easy     Coconut     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 45

Number Of Ingredients 4

1/2 cup unsweetened medium shredded coconut*
3 large egg whites
1 cup sugar
1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary in size from shavings to the size of small peas; about 2 1/2 ounces)

Steps:

  • Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.
  • Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.
  • Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes. Cool. (Can be made up to 3 days ahead; store in airtight container.)
  • Available at some supermarkets and at natural foods stores.

CHOCOLATE COCONUT MERINGUES



Chocolate Coconut Meringues image

Provided by Elaine Louie

Categories     dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 4

2 large egg whites
2/3 cup sugar
4 ounces unsweetened chocolate
1 1/2 cups finely grated unsweetened coconut

Steps:

  • Preheat oven to 350 degrees. Using an electric mixer, whip egg whites until soft peaks form. Gradually beat in sugar, continuing until stiff peaks form. Remove bowl from mixer.
  • Melt the chocolate in a microwave oven or a double boiler. With a rubber spatula, gently fold the melted chocolate and half the coconut into the bowl of egg whites. Fold in the remaining coconut.
  • Drop heaping tablespoons of the batter onto baking sheets lined with lightly greased parchment paper. Bake about 12 minutes, or until meringues are firm. Turn oven off, but leave cookies in oven with door ajar 15 minutes longer.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 5 milligrams, Sugar 4 grams

COCONUT ALMOND MERINGUES



Coconut Almond Meringues image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 6

1/2 cup almond flour
1/2 cup powdered sugar
1/4 cup coconut flakes
2 tablespoons flour
4 egg whites
3 tablespoons sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine almond flour, powdered sugar, coconut flakes, and flour.
  • In another mixing bowl, whip the egg whites to soft peaks and add the sugar. Whip to medium peaks. Gently fold in the dry ingredients.
  • Spoon the mixture into a pastry bag set with plain tip. Pipe into rings on a parchment-lined baking sheet, and bake until golden brown, about 15 minutes.

CHERRY-CHOCOLATE COCONUT MERINGUES



Cherry-Chocolate Coconut Meringues image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 8

3 - egg whites
1/2 teaspoon(s) almond extract
dash(es) salt
1/3 cup(s) sugar
2/3 cup(s) powdered sugar
1/4 cup(s) baking cocoa
1 1/4 cup(s) finely shredded unsweetened coconut
1/2 cup(s) dried cherries, finely chopped

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • Add extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Combine confectioners' sugar and cocoa; beat into egg white mixture. Fold in coconut and cherries.
  • Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.

COCONUT-PRUNE MERINGUES



Coconut-Prune Meringues image

Light little fruit bars in 3 layers; short crust, prune and orange filling, and coconut meringue. Other fruit may be used such as dates or apricots or raisins.

Provided by Pat Duran

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 10

1/3 c butter or margarine, softened
1/4 c granulated sugar
1 1/2 c bisquick
1 Tbsp cornstarch
1/4 c granulated sugar
1 c cut up pitted cooked prunes
1/3 c orange juice
1 large egg white
2 Tbsp granulated sugar
1 c flaked coconut

Steps:

  • 1. Mix butter, 1/4 c. sugar and the baking mix. Spread dough evenly in ungreased 8-inch square pan. Bake 15 minutes in 350^ oven or until light brown.
  • 2. Blend cornstarch and 1/4 c. sugar in saucepan. Stir in prunes and orange juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool slightly. Spread over baked layer.
  • 3. Beat egg white until foamy. Beat in 2 T. sugar, one at a time; continue beating until stiff and glossy. Fold in coconut. Spread over prune mixture.
  • 4. Bake 20-25 minutes or until coconut is light brown. Cool thoroughly and cut into bars,2x1-inch.

COCONUT MERINGUES



Coconut Meringues image

Make and share this Coconut Meringues recipe from Food.com.

Provided by 5thCourse

Categories     Drop Cookies

Time 27m

Yield 20 serving(s)

Number Of Ingredients 4

2 egg whites
1/2 teaspoon vanilla
2/3 cup sugar
1 1/3 cups coconut

Steps:

  • Beat egg whites until soft peaks start forming.
  • Gradually add sugar until peaks are stiff.
  • Fold in coconut.
  • Drop onto greased cookie sheet.
  • Bake at 325 celsius until edges are firm.

Nutrition Facts : Calories 65.2, Fat 3.7, SaturatedFat 3.2, Sodium 7.6, Carbohydrate 8.1, Fiber 0.9, Sugar 7.1, Protein 0.8

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