I felt like making cookies the other day and remembered that Cooking Light's December issue had tons of cookie recipes. I finally decided on this Coconut Meringue recipe. Though they take a while to bake, they are quick to throw together and don't require much in the way of ingredients. Also, what is better than a cookie with 0 grams of fat. We really loved the taste, however mine never did get that nice crunch typical of the perfect meringue. It wasn't humid when I made them so the only thing I can think is that I should have left them in the oven a bit longer and maybe even let them dry out in the oven after I turned it off.
Coconut Meringue
Source: Cooking Light, December 2007
1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1/2 cup sugar
1/4 teaspoon vanilla extract
1/8 teaspoon coconut extract
1/2 cup flaked sweetened coconut, toasted
1 tablespoon unsweetened cocoa
Preheat oven to 250°.
Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Add extracts; beat just until blended (do not overbeat). Gently fold in coconut. Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper. Bake at 250° for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time. Remove from oven. Cool for 25 minutes (meringues will crisp as they cool). Sprinkle evenly with 1 tablespoon cocoa.
31 meringues (serving size: 1 meringue)
CALORIES 25(14% from fat); FAT 0.4g (sat 0.4g,mono 0.0g,poly 0.0g); PROTEIN 0.4g; CHOLESTEROL 0.0mg; CALCIUM 1mg; SODIUM 13mg; FIBER 0.1g; IRON 0.1mg; CARBOHYDRATE 4.1g
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