Almond Coconut Meringue Cookie Recipe

I ended up with three leftover egg whites because a cake I made last week called for three egg yolks so I was looking for a recipe that called for egg whites so I could score one leftover point. I have also been dreaming of the almond coconut meringue/macaroon cookies they offer at the Blue Room for Sunday brunch so I decided to experiment and create my own version. I adapted a meringue cookie recipe online and added my own extras.

Almond Coconut Meringue Cookies - yields about 36

4 egg whites
1 pinch of salt
1/4 teaspoon cream of tartar

1 and 1/3 cups sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

1/3 cup shredded coconut
1/3 cup almond flour/meal

1. Preheat over to 275 degrees. Line 2 rimmed baking sheets with parchment paper.
2. On high speed, whip egg whites, salt and cream of tartar until you have soft peaks
3. 1/3 cup at a time, add sugar to egg whites and whip on high until you have stiff peaks
4. Add almond and vanilla extract, whip
5. Gently fold in coconut and almond flour
6. Spoon mounds of meringue onto cookie sheet
7. Bake about 30 minutes until cookies are light brown and easily peel off the parchment paper

Crumbly crisp exterior with soft center. If you don't know your own strength, you just might squash the cookie like a little bug.