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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 teaspoon(s) cream of tartar |
dash of salt |
3 large egg whites |
1/2 cup(s) sugar |
1/4 teaspoon(s) vanilla extract |
1/8 teaspoon(s) coconut extract |
1/2 cup(s) flaked sweetened coconut, toasted 1 tablespoon unsweetened cocoa |
Directions:
1. Preheat oven to 250 degrees.
2. Combine cream of tartar, salt, and egg whites in a large bowl; heat 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 degrees 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.
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