Coconut meringues

Coconut meringues


41 people made this

About this recipe: Gorgeous meringues - gooey on the inside, with a hint of coconut. Serve with a tropical flavoured sorbet - mango, pineapple, passion fruit - for a refreshing summer pudding.


Serves: 12 

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 85g (3 oz) icing sugar
  • 4 tablespoons desiccated coconut
  • 1/4 teaspoon almond extract

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat oven to 120 C / Gas mark 1/2.
  2. In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at a time, beating until sugar is completely dissolved. Whites should stand in stiff glossy peaks. With a silicone spatula, gently fold in coconut and almond extract until mixed.
  3. Drop mixture by rounded teaspoonfuls onto large baking tray, about 2.5cm (1 in) apart.
  4. Bake 1 hour or until dry. Remove to a wire rack to cool.

Watch how!

Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

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Reviews (10)


Altered ingredient amounts. better if cooked at 170F. (76C) for at least 2 hours or until dried out - 28 Jan 2010


Altered ingredient amounts. These were great! I doubled the recipe as I had 4 egg whites to use up. Also doubled the amount of coconut after that. They turned out perfectly. - 21 Jul 2008


These were very good, I enjoyed them a lot. I don't think I will add the almond extract next time though. - 21 Jul 2008

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