Coconut Meringue Cookies Recipe

Coconut meringue cookies recipe

The other day, I made homemade chocolate pudding which called for three egg yolks. I was left with three egg whites and a desire to avoid throwing them away. So I decided to put those egg whites to good use and make meringue cookies.

I discovered this recipe in the vintage Fannie Farmer Junior Cook Book. I picked it up at a thrift shop on Vancouver Island last year when I was on vacation. There’s something really fun about paging through old cookbooks. So, so much has changed over the years, both in terms of method and ingredients used.

A Laugh From The Past

One recipe in this cookbook that made me laugh to myself was the “Sally Salad” – a salad that is arranged in such a way to resemble a girl. Lettuce leaves for a skirt, half a hard-boiled egg for a head, shredded carrots for hair, etc. Maybe I’ll make it soon and post it on my blog – just for a good laugh!

Cheap Recipe Blog photos

Old Cookbooks Tell Stories

While many of the recipes in old cookbooks are certainly outdated, sometimes you stumble upon a hidden gem that has been overlooked or forgotten altogether. These are recipes that my grandparents might have made in the 1940’s or 1950’s. Recipes used to entertain family members on special occasions long ago. Recipes that didn’t cost a lot of money but probably took a lot of time. Recipes that enthusiastic cooks got excited about 60 years ago, just like I get excited about food blogs, cooking shows, and modern cookbooks today.

Vintage photos from Cheap Recipe Blog

Coconut Meringue Cookies Recipe

Yield: 12 meringues

Cook Time: 25 min

Total Time: 35 min

I opted to make brown sugar meringues instead of white sugar meringues. Meringues made with white sugar kind of crumble in your mouth, while those made with brown sugar are softer and chewier. The brown sugar recipe requires a higher baking temperature (350F compared to 225F).

Ingredients:

  • 3 egg whites
  • 3/4 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup raw coconut flakes plus more for topping
  • Pinch of salt

Directions:

  1. Preheat oven to 350F. Line a large baking sheet with parchment paper.
  2. Beat the egg whites until very stiff (until soft peaks form). Add brown sugar a spoonful at a time, beating well after each spoonful is added. Mix in vanilla, coconut flakes, and salt.
  3. Place meringue batter by heaping tablespoonfuls onto baking sheet. Sprinkle a few coconut flakes on top. Bake for approximately 25 minutes, or until meringues are nicely browned and chewy - but not dry.

2 Responses to “Coconut Meringue Cookies Recipe”

  1. 1

    Eileen — August 6, 2012 @ 6:55 pm

    Ooh, this sounds like a perfect idea! I love the idea of coconut in a crispy meringue. Now what to do with the yolks…maybe lemon curd?

  2. 2

    Sonya — August 6, 2012 @ 9:00 pm

    Oh. . .the familiar photos. . . These cookies are melt-in-your mouth good! Thank you for the reminder of the delicious treat.

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