The holidays aren’t quite over for me in the kitchen as I enjoy making these deliciously chewy coconut meringue cookies all throughout winter. The exquisite texture and coconut sweetness will keep your guests clamoring for more. You can also add chopped pistachios or any nut that tickles your fancy for a wonderful treat anytime of the day. Santa can’t have all the fun.

Coconut Meringue Cookies
By Jeff Murphy
Serves 8
Cook Time: 30 minutes to 1 hour (depending on your preference)

• 1 cup toasted coconut flakes
• 1 ½ cup powdered sugar
• 4 egg whites
• 2/3 tsp vanilla
• pinch of salt

Preheat oven to 350 degrees. In a bowl combine egg whites, vanilla and salt. Beat until frothy. Gradually beat in sugar until stiff and glossy peaks form and then fold in the coconut flakes. Pipe or spoon the mixture onto a baking sheet and pan. This recipe should make about 28 cookies. Place pan in the oven and bake with the door ajar until slightly puffed. Should take about about 15 minutes. This time frame will leave the cookie nice and chewy. If you’d like a drier cookie, reduce the heat to 200 degrees and bake for another 45 minutes.