Coconut Meringue Cookies
My dear friend Christina McHenry’s grandmother, Elizabeth Williamson, used to bake these melt-in-your-mouth coconut meringue cookies for Chrissie and her siblings when they were growing up. These cookies work well for Passover because they don’t have any type of flour in them, and I like them a lot better than traditional coconut macaroons. You may want to double or triple the recipe, as one batch never seems to be enough.
- 3 egg whites (make sure there’s no yolk at all in your whites)
- 1/8 teaspoon salt
- 1 cup superfine sugar
- 1 1/4 cups shredded coconut, preferably unsweetened
- 1 teaspoon vanilla extract
- Preheat the oven to 300 degrees. Grease baking sheets or line with parchment. With an electric mixer, beat the egg whites and salt slowly at first until they are frothy, then turn the speed way up and whip them until they are shiny and form peaks when you lift the beaters. Add the sugar very slowly, beating constantly, until the peaks are stiff and glossy. With a spatula, gently fold in the coconut and vanilla. Drop batter by teaspoon full onto prepared baking sheets, using a second teaspoon to push the batter off the first. Try to keep them in a puffy shape rather than flattening them. They don’t need to be spaced too far apart because they hold their shape when you bake them. Bake for 20–25 minutes until meringues are lightly browned. Tip: The eggs should be cold when you separate them, but ideally you should cover them and let them sit out for 30 minutes after you separate them and before you whip them.