What happens when you cross a light and airy meringue with an intensely sweet coconut macaroon? You get these little snowballs.
It begins with a beautiful Italian meringue— hot sugar poured over whipped egg whites and beaten until thick and glossy. Add to that an insane amount of shredded coconut and you’re on your way. All that’s left is to scoop and bake them just until they’ve turned golden brown.
There’s more than meets the eye with these coconut meringue macaroons so don’t be fooled by their plain appearance. They are addicting, and thankfully naturally fat-free. I’ve baked them several times now and every time I do I fall a little deeper in love with their simplicity.
No need to feel intimidated by Italian meringue. It’s quite doable, but a candy thermometer is necessary. If you still have questions after reading the recipe and tip below, please ask!
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