Crisp meringue cookies loaded with fresh strawberries bits and shredded coconut. A unique flavor combination that will make you crave for more! Here is an easy dessert recipe for Strawberry Coconut Meringue Cookies.
3 large egg whites, room temperature
1/4 cup strawberries, frozen
1/2 cup superfine or regular granulated sugar
1/4 cup premium shredded coconut
1/4 teaspoon almond extract
Preheat oven to 325°F (160°C). Line cookie sheet with parchment paper.
In medium size bowl, beat egg whites until stiff peaks form.
Chop frozen strawberry in a food processor or cut into small pieces. Quickly fold shredded strawberries and the rest of the ingredients into the beaten egg whites.
Pipe or drop rounded tablespoonfuls of mixture onto prepared cookie sheet.
Bake for 10 to 15 minutes or just until tops of meringues start to turn golden brown. Turn oven off and leave meringues in oven for several hours or overnight to dry out.
Serve meringues as is or with fresh strawberries and whipped cream.