Total Time
22mins
Prep 20 mins
Cook 2 mins

These are quick and easy and only have four ingredients...

Ingredients Nutrition

  • 6 large lemon cookies or 6 large coconut cookies (3 1/2 inch)
  • 6 scoops lemon sherbet or 6 scoops sorbet (1/2 c)
  • 2 egg whites
  • 6 tablespoons sugar

Directions

  1. Using a 1/2 c ice-cream scoop, put one scoop of sherbet on each cookie.
  2. Freeze until firm, at least 15 minutes.
  3. Heat the oven to 475 degrees F.
  4. Whip the egg whites in a glass or metal bowl until soft peaks form.
  5. Add the sugar and beat until stiff peaks form.
  6. Place the frozen sherbet topped cookies about 2" apart on a wire rack on a baking sheet.
  7. Spread the meringue over each of the sherbets and also the cookie edges.
  8. Bake until lightly browned, about 2 minutes.
  9. Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a