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 Fannie Farmer Junior Cook Book
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!
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While many of the recipes in old cookbooks are certainly outdated, sometimes you stumble upon a hidden gem that has been overlooked or forgotten altogether.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 (like this wacky cake or ribbon sandwiches). 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.
- 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
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- 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.
- 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.