Patty Ann's Coconut Kisses

These coconut kisses are old-school meringue cookies built on a cloud of stiff egg whites folded with shredded coconut. The almond extract alongside vanilla gives them a subtle, almost macaroon-like fragrance that straight vanilla alone can’t pull off.

The key to the texture is beating the sugar in one tablespoon at a time and not rushing it. You want every granule dissolved into the egg whites before adding the next. That patience is what gives you a cookie that’s crisp on the outside with a soft, chewy center.

The old brown paper trick for baking is clever. After they come out of the oven, you slide the paper onto a wet surface and let the steam loosen the bottoms. Two to three minutes and they peel right off without tearing.

Kitchen Tips

• Make sure your bowl and beaters are completely grease-free. Even a trace of fat will prevent egg whites from whipping properly.
• Drop them small. A teaspoon-sized mound bakes evenly and keeps that light texture throughout.
• Store in a tin between layers of waxed paper. These absorb humidity fast, so an airtight container is a must.

Variations

• Holiday colors: Use red candied cherries for Christmas and pastel colors for Easter. They look gorgeous on a cookie tray.
• Chocolate dipped: Once cooled, dip the bottoms in melted dark chocolate and set on parchment to harden.