Thursday, December 27, 2012

Coconut Meringues


This is a little late for the Christmas baking section but I got a little busy with preparations for Réveillon (Christmas Eve) which we were hosting for my family at a cottage in St-Sauveur, part of the Laurentian Mountains one hour north of Montreal.  


It has long been a dream of ours to have a cottage in this beautiful ski village that we have been coming to since we were kids.  This year, we were able to make it happen and it has exceeded all our expectations.  More than 80cm of snow has fallen (and it's still coming down) making the sports conditions (downhill skiing, cross country skiing, tubing, snowshoeing, dog sledding, etc.) fantastic and the scenery is post card perfect.




Mom and Dad ♥ xoxo
I make these cookies every year.  This is the easiest of all the Christmas baking that I do and, along with the whipped shortbread, is one of my favourites.   If you like coconut, this is a wonderful, light cookie that is not too sweet.  I add a little vanilla that goes so well with the coconut and usually dip half of the finished cookies in dark chocolate.


You will need:  for about 35 cookies (made with a mini ice-cream scoop)
  • 1 can (300ml) of sweetened condensed milk
  • 3 large egg whites
  • pinch of salt
  • 4 cups (260g) of unsweetned shredded coconut
  • 1 tbsp (15ml) of vanilla paste or pure vanilla extract
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1. Preheat oven to 325°F (160°C);

2. Using stand or hand held mixer, start whipping egg whites (3) with a pinch of salt on medium speed for about 30 seconds.  Increase the speed to high and whip until stiff peaks form;



2.  In a separate bowl, combine sweetened condensed milk (1 can - 300ml), vanilla paste or extract (1 tbsp - 15m) and unsweetened coconut (4 cups - 260g), mix well;

3.  Fold whipped egg whites gently into coconut mixture;


4.  Using a mini ice cream scoop or spoon, place batter on a parchment lined baking sheet;


5.  Bake at 325°F (160°C) in the middle and upper section of the oven for about 12 minutes or until edges begin to brown and the cookie feels firm,  cool on rack;

6.  If you want to dip the cookies in chocolate, melt 1 cup (160g) of dark chocolate in a double boiler or in the microwave at 50% power (one minute at a time until melted);  Dip the cookies half way and allow to cool on parchment paper.