One of my favorite cookies growing up were these incredible meringues with coconut and pecans. I lost the recipe for many years, but recently discovered it and converted it to remove the sugar. It came out really well! They were crisp and airy. Tasted just like I remembered. I hope you will love it too!
(I need to make a new batch that is not so browned. I forgot that I left them in the oven to crisp overnight. I turned the oven on to bake a morning casserole and smelled cookies! So, until I make a new batch… these are the pictures that I have. Too… i purposely kinda slung the meringues down on the parchment paper to see how they would turn out instead of making neat little uniform blobs. They are fine any way you do it. It all tastes the same!)
Coconut Kiss Meringue Cookies
Meringues with unsweetened coconut and pecans.
Ingredients
- 3 Egg whites room temperature
- 1/4 tsp Cream of tartar
- 3/4 cup Swerve confectioners
- 1 tsp Vanilla extract
- 1 cup Unsweetened Coconut shredded
- 1/2 cup Pecans
Instructions
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Preheat oven to 300 degrees.
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Beat together egg whites and cream of tartar until you get soft peaks.
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Add in the Swerve slowly and beat until stiff peaks form.
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Add in the vanilla and let it incorporate and then remove the mixing bowl from stand.
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Fold in the shredded coconut and pecans.
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Drop by spoonful or cookie scoop onto a baking sheet lined with parchment paper.
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Bake for 25 minutes or until lightly browned.
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Turn oven off and allow the cookies to stay in the oven for two hours to make them crunchy throughout.
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Allow to cool completely. Store in a tightly sealed container.
Enjoy!
Until next time,
Dee
#lowcarb4ever
