Coconut Meringue Cookies
- Ready In:
- 1hr 20mins
- Ingredients:
- 5
- Yields:
-
25 cookies.
ingredients
- 2 large egg whites
- 1⁄8 teaspoon cream of tartar
- 8 teaspoons Splenda granular
- 1⁄4 teaspoon almond extract
- 1 1⁄2 tablespoons unsweetened coconut
directions
- Beat egg whites and cream of tartar until foamy.
- Add Splenda and beat until glossy and stiff, but not dry.
- Add extract and beat briefly.
- Fold in coconut.
- Drop by 25 spoonfuls onto a non-stick baking sheet that has been sprayed with cooking spray or lined with parchment paper.
- Bake at 250 degrees for 1 hour.
- Turn off oven and leave cookies in oven until completely cooled.
- Store in airtight container and they should stay crisp up to 1 week.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0