Coconut Cherry Almond Meringues
Coconut Cherry Almond Meringue Cookies, the name says it all. The flavors in this cookie work absolutely perfectly together. They are sweet, gooey, crispy, crunchy and oh so delicious and addicting.
Recipe type: Dessert | Drop Cookies | Meringue Cookies
Serves: 3 dozen
- 2 large egg whites
- ½ cup granulated sugar
- ⅛ teaspoon salt
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- ½ cup sweetened shredded coconut, firmly packed
- ¾ cup sliced almonds, divided
- ½ cup plus about 2 tablespoons candied (glace) cherries, (not maraschino cherries), cut into small pieces, divided. Tip: this will use around 25 to 30 cherries. Chop into about ⅛-inch to ¼-inch sized pieces.
Preheat oven to 225 degrees F. Prepare 2 large baking sheets lined with parchment paper. Tip: To hold the parchment paper in place, dab the corners of the baking sheets lightly with butter or shortening and then line them with parchment paper.
- In a large bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until the whites look frothy, then increase the speed to medium-high and beat until soft peaks begin to form. Reduce the speed to medium and gradually add the granulated sugar one tablespoon at a time or in a slow steady stream down the side of the bowl, then add the salt, vanilla extract, and almond extract. Stop the mixer and use a rubber spatula to scrap down the side and bottom of the bowl as needed. Increase the speed to medium-high to high and beat until stiff glossy peaks form.
- Remove the bowl from the mixer. Using a large rubber spatula or large wire whisk, gently fold the coconut, ½ cup almonds, and ½ cup cut-up cherries into the meringue.
- Drop meringue by level tablespoonfuls about 1 inch apart onto the baking sheets. Tip: the meringues won't spread so they can be placed about 1 inch apart.
- Use the back of the spoon to make the dollops rounded and to create a swirl on top if desired. Sprinkle tops of meringues with the remaining ¼ cup almonds and 2 tablespoons cup-up cherries. Tip: I just placed 2 or 3 cherry pieces in the top of each cookie, you can add more if desired.
- Bake: Place the two pans in the oven and Bake for 1 hour. At the end of the baking time, turn the oven off and leave the meringues in the oven for 1 additional hour to cool and crisp.
- Remove pans from oven. Slide the parchment paper with the meringues off the pan and onto a wire cooling rack. Let meringues cool completely before removing from the parchment paper. Tip: The meringues may still seem a little soft when removed from the oven but they will crisp as they cool.
- Store in an airtight container at room temperature layered between wax or parchment paper