Chewy on the inside and crisp on the outside, these meringue cookies are a sweet reward. They add a light touch to spring dessert buffets, and they make fun treats at parties and celebrations all year long.
—DOROTHY BEAUDRY ALBERTVILLE, MN
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 1 DOZEN
1 large egg white
1/2 cup confectioners’ sugar
1 cup flaked coconut
1. Place the egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in confectioners’ sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut.
2. Drop by rounded tablespoonfuls 2 in. apart onto a parchment paper-lined baking sheet. Bake at 325° 18-20 minutes or until firm to the touch. Cool 1 minute before removing to a wire rack. Store in an airtight container.