Coconut Meringue Fingers

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.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 36 fingers

Ingredients

• 2  egg whites
• 1⁄2 cup sugar
• 1⁄2 teaspoon  clear vanilla extract
• 2  ounces coconut, shredded, 2 tbsp reserved

Directions

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.