Coconut Kisses
Submitted by meega
Light, airy coconut meringue cookies topped with candied cherry halves. Made with egg whites, sugar, and shredded coconut, these gluten-free bites are crisp on the outside and chewy in the center.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minSomewhere between a meringue and a macaroon, these little coconut kisses are the kind of cookie that disappears from the tray while nobody’s looking.
Whipped egg whites get sweetened gradually with fine sugar, then folded with shredded coconut, vanilla, and almond extract. Dropped by the teaspoonful onto brown paper-lined sheets and crowned with a candied cherry half, they bake up light, crisp-shelled, and soft in the middle.
Red and green cherries on top make them a natural fit for holiday cookie platters, but they’re honestly welcome any time of year. Store them in a tin between layers of waxed paper and they’ll stay fresh for days.
Kitchen Tips
- Beat egg whites until stiff but not dry. Overbeaten whites turn grainy and won’t hold the coconut well.
- Add sugar one tablespoon at a time and beat until each addition dissolves. Rushing this step gives you gritty cookies.
- The wet-paper trick for removing the cookies is essential. Slide the brown paper onto a damp surface for 2 to 3 minutes and they’ll lift right off with a spatula.
Ingredients
Directions
Oven 350℉ (180℃).
Add salt to egg whites and beat until stiff, but not dry.
Add sugar, 1 tb. at a time, beating until granules are dissolved.
Add vanilla and coconut, mixing lightly.
Drop by teaspoonfuls onto ungreased brown paper on cookie sheets.
Put a cherry half on each cookie.
Bake in moderate oven at 350℉ (180℃) F for about 20 minutes.
Slip paper onto wet tabletop or board.
Let stand for 2 to 3 minutes.
Loosen cookies with spatula and remove to wire racks to cool.
Store in tin box between layers of waxed paper.
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