Coconut Meringue Fingers

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READY IN: 1hr 30mins
Recipe by Krsi Sue

From a Time-Life cookbook. These are very light and delicate. Nice to serve at Valentines, Easter, Bridal Shower or for a special tea. They can be stored in an airtight container for 4-5 days.

Ingredients Nutrition


  1. Beat eggs, sugar and vanilla in double boiler until soft peaks form.
  2. Remove from heat & continue to beat until the meringue is stiff and glossy.
  3. Lightly fold in all but 2 tbsp coconut.
  4. Cover 2 cookie sheets with parchment paper.
  5. Spoon mixture into a pastry bag fitted with a #12 round tip.
  6. Pipe out straight lines about 4 inches onto parchment paper.
  7. Sprinkle remaining coconut onto the tips of the meringue tubes.
  8. Bake at 250 degrees about 1 hour. Meringue will be crisp, dry, and still white on the outside. The centers will be slightly moist.
  9. Carefully transfer the fingers to a wire rack to cool.

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