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Coconut Macadamia Meringue Cookies
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May 13, 2016 Comments Off on Coconut Macadamia Meringue Cookies
I created these meringue cookies as part of my gluten-free Caribbean Grilling Menu, as I wanted something “tropical” in flavor, but without the gluten. These cookies are rich with the addition of coconut & macadamia, yet light & crispy! For an elegant dessert, serve the meringue cookies with schools of your favorite sorbets or ice cream…I think the pairing of mango sorbet & these cookies is magical. A definite must for your Caribbean fix!
Preheat your oven to 300°. Line two baking sheets with parchment paper or silicone mats..
Toast the macadamia nuts for 10 minutes on a rimmed baking sheet. Allow to cool. Place the macadamia nuts in a resealable bag & break them with a mallet or the flat side of a meat tenderizer. Set aside.
Place the egg whites & cream of tartar in a clean bowl. Using the whisk attachment of a stand-up mixer or a hand-held mixer, beat the egg whites until they become frothy. Add the sugar slowly as you continue beating the egg whites on high speed. Next, add the ground vanilla bean & continue beating until stiff peaks form.
Add the coconut & macadamia nuts to the bowl (a). Fold the coconut & macadamia nuts into the meringue using a rubber spatula (b).
Using a ¼-cup measuring cup, scoop the meringue cookies onto the lined baking sheets, about an inch or so apart. You should end up with 24-28 cookies.
Bake the meringue cookies for 20 minutes, then reduce the temperature to 200˚ and bake for an additional 60 minutes. Turn off the oven & allow the meringue cookies to sit in the oven for an additional hour or longer, if desired. Remove the meringue cookies from the oven & place in an airtight container.
Serve the meringue cookies alone with seasonal fruits...or, serve the meringue cookies with mango sorbet served in martini glasses with your favorite berries.