I haven’t been doing a lot of baking this summer, mostly because it is so damn hot in my no air-conditioner-having apartment that I have no desire to turn on the oven. But there is one recipe, yes one, that I am willing to suffer for.
By now you all should know how much I love making – and eating – my sugar-free meringue cookies (and if you don’t know, now you know…). In the short lifespan of this blog I’ve mentioned them at least a dozen times. But the truth is that ever since I finally perfected my recipe, I hardly ever make them like that anymore – “plain,” that is. One of my favorite things to add to my meringue cookies is…toasted coconut flakes!
I love coconut – in my shampoo, in my body lotion, in my drinks – and now, in my meringue cookies. They really take the cookies to another level. If you close your eyes and take a bite you just might think you were eating a gooey macaroon…okay, maybe not. But they are definitely a DELICIOUS diet replacement – the entire batch is only 166 calories!
And few things smell as yummy as coconut flakes do when they’re toasting in the oven.
Sugar-free coconut meringue cookies
- 1/2 cup liquid egg whites
- 1/4 tsp. cream of tartar
- 2 Tbs. Truvia
- 3 Tbs. coconut flakes
1. Preheat the oven to 375 degrees (Fahrenheit).
2. Spread the coconut flakes out on some parchment paper and bake for 5-7 minutes.
3. Place the liquid egg whites into a metal bowl and leave it on top of the stove so that the egg whites will warm up to at least room temperature or warmer.
4. Remove the coconut flakes from the oven and let them cool. Turn the oven down to 215 degrees.
5. Line another cookie sheet with parchment paper.
6. Beat the egg whites for about 5 minutes, until they start to stiffen.
7. Slowly add in the Cream of Tartar while continuing to beat the egg whites.
8. Slowly add in the Truvia while continuing to beat the egg whites. (The total beat time is about 10 minutes. You’ll know the egg whites are ready when you can turn the bowl upside down and the egg whites don’t spill out.)
9. Fold the coconut flakes into the egg whites. (I watched THIS VIDEO to learn how to “fold.” You can fast forward to about 1:30. But it was from THIS SITE that I learned specifically about how to fold the flakes into the egg whites – the key is to be quick!)
10. Use a spoon to dollop the egg whites on to the parchment paper (I like to make 36 bite-sized cookies).
11. Bake for 47 minutes, rotating the cookie sheet once at the halfway point. (Yes, 47 minutes. Not 45 and not 50.)
12. When the time is up, turn the oven off but leave the cookies in there for at least an hour, then transfer them to an airtight container. (As you can see, I use each sheet of parchment paper several times.)