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Coconut Meringue Cookies

Coconut Meringue Cookies: Fluffy 4-Ingredient Delights

Coconut Meringue Cookies are fluffy, gluten-free delights made with just four ingredients, perfect for baking adventures and gifting.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 3 minutes
Total Time 33 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: Austrian
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 3 large Egg Whites Use room temperature eggs for better volume.
  • 1 cup Confectioner's Sugar Finely sifted for best results.
  • 1 tablespoon Lemon Juice Can substitute with cream of tartar.
  • 1 cup Desiccated Coconut Avoid using shredded or flaked coconut.

Equipment

  • Electric mixer
  • Baking tray
  • spatula
  • Wire rack

Method
 

Directions
  1. Preheat your oven to 160°C (320°F) and line a baking tray with greaseproof paper.
  2. Whip the room temperature egg whites on high speed until stiff peaks form, about 3-5 minutes.
  3. Gradually add the sifted confectioner's sugar, one tablespoon at a time, and beat until glossy, about 2-3 minutes.
  4. Gently mix in the lemon juice using a spatula until fully combined.
  5. Fold in the desiccated coconut gently until evenly distributed.
  6. Scoop portions onto the prepared baking tray, spacing them about 1½ inches apart.
  7. Bake for approximately 15 minutes until they turn matte and develop a golden edge.
  8. Let them cool on the tray for about 3 minutes before transferring to a wire rack.
  9. Optionally, melt chocolate and dip the bottoms of the cooled cookies, then let them set.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 3gMonounsaturated Fat: 1gSodium: 5mgPotassium: 25mgFiber: 1gSugar: 8gVitamin C: 1mgCalcium: 2mgIron: 1mg

Notes

Store in an airtight container to maintain crispness. Best consumed within 3 days.

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