Coconut Pecan Meringue Cookies

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It only takes 2 egg whites and a few other ingredients to whip together these Coconut Pecan Meringue Cookies and they bake in just 8-10 minutes.  Although I believe they store well they they never last long enough in our house to know!  All humor aside, these cookies freeze well too.
Recipe By: Kaye Holtz
  • Prep10 min |
  • Total20 min |
  • Serves4 dozen 1 1/2" cookies

Ingredients

Instructions

Preheat oven to 350F

Line a baking sheet with parchment paper or use as Silpat.

Add the egg whites and the almond extract to a mixing bowl and beat until they are foamy.  Add the sugar, gradually until the mixture becomes stiff.

Fold in the corn flakes, coconut and pecans, don't over-mix.

Drop the mixture by round teaspoons onto the prepared baking sheet.

Bake the cookies for 8 -10 minutes.  Remove the cookies from the oven and allow them to stand on the sheet for about 1 minute before you remove them to a cooling rack.

Freeze Coconut Pecan Meringue Cookies

Make sure the cookies have cooled to room temperature.  Place them in a single layer in a zip closure freezer bag.  Lay them flat in the freezer until they are frozen.

Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource