Coconut Meringue Cookies

Incredibly juicy and tender, these delicious Coconut Meringue Cookies melt in your mouth and spoil us thanks to the coconut flakes with an exotic touch in the most wonderful time of the year. Baked on our noble Blechrein Black, these delicious cookies look really fantastic, too. Don’t they?

Ingredients for about 30 meringues:

200 g coconut flakes

4 egg whites

1 pinch of salt

180 g of sugar

1 vanilla sugar

Preparation:

Preheat oven to 170 ° C top and bottom heat.

Beat the egg whites with a pinch of salt until stiff, add the sugar and vanilla sugar and continue beating until a firm, creamy mixture has formed.

Carefully fold in the coconut flakes with a wooden spoon. Lay out a baking tray with Blechrein Black (or Blechrein Winter) and place small piles of the meringue on the paper with the help of two teaspoons.

Bake coconut-meringue for about 10 minutes until golden brown and allow to cool.

 

 Baked on Blechrein Black