Coconut Meringue Cookies

In The Raw
6Ingredients
30Calories
2Hours

Ingredients

  • 2 large egg whites (at room temperature)
  • 1 pinch salt
  • 1/4 cup sugar
  • 1/3 cup unsweetened shredded coconut (regular or reduced-fat)
  • 1/4 cup Monk Fruit In The Raw Bakers Bag
  • 1/2 teaspoon vanilla extract

Directions

  1. Place a rack in the center of the oven. Preheat the oven to 250° F. Line a baking sheet, preferably light-colored, with baking parchment.
  2. In a mixing bowl, use an electric mixer on medium speed to beat the egg whites until foamy. Add the salt and beat on high until the whites form soft peaks. While beating, slowly add the sugar, 2 tablespoons at a time; this should take 1 minute. Continue beating until the whites form stiff peaks, 2 to 3 minutes. Using a flexible spatula, fold in the coconut, Monk Fruit In The Raw® Bakers Bag, and vanilla until just combined. Drop walnut–size mounds of the meringue onto the lined baking sheet, spacing them 1 inch apart. With the back of the spoon, smooth and slightly flatten the meringue into even mounds.
  3. Bake the cookies for 2 hours. Turn off the oven and leave the meringues in the closed oven for 45 min to 60 minutes, until they are crisp in the center. Gently lift the cookies off the parchment. These cookies keep in an airtight container, up to 1 week.
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NutritionView more

30Calories
Sodium2%DV40mg
Fat1%DV0.5g
Protein2%DV<1g
Carbs2%DV5g
Fiber0%DV0g

PER SERVING *

Calories30Calories from Fat4.5
% DAILY VALUE*
Total Fat0.5g1%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium40mg2%
Potassium20mg1%
Protein<1g2%
Calories from Fat4.5
% DAILY VALUE*
Total Carbohydrate5g2%
Dietary Fiber0g0%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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