Light and flavorful, these Coconut and Orange Meringue Cookies combine the sweetness of coconut with a refreshing citrus zest. Perfect as a delicate dessert or a sweet snack.
Ingredients:
4 egg whites
1¼ cups (280 g) sugar (you can use a bit less)
3½ cups (350 g) shredded coconut
Zest of one medium orange
3.5 oz (100 g) dark cooking chocolate
2 tablespoons powdered sugar
Instructions:
Beat the egg whites until stiff peaks form. Gradually add sugar while beating until the mixture is glossy and holds firm peaks.
Gently fold in the shredded coconut and orange zest using a spatula.
Using teaspoons or a piping bag, form small mounds onto a baking sheet lined with parchment paper (or greased and floured).
Bake at 320°F (160°C) for about 15 minutes until firm.
Melt the chocolate in a
Drizzle the melted chocolate over the cooled meringues.
Once the chocolate sets, optionally dust with powdered sugar for decoration.
