Toasted Coconut Meringue Cookies

These cookies are a spin-off of the meringue nests that are popular this time of year. I wanted to find a way to use that concept but not use so much sugar. Since Splenda doesn’t hold up well to the beating needed to get the right stiffness for making nests, I thought I may as well make cookies out of them!

Just spoon the meringue onto parchment paper and spread out into the shape of a cookie. They turned out great. Light and chewy, these taste a bit like a toasted marshmallow. Not bad for a complete experiment! 🙂

Toasted Coconut Meringue Cookies
Yield: 12-18 cookies

Ingredients

4 egg whites
1/2 tsp cream of tartar
pinch of salt
1/2 C sugar
1/2 C granular sugar substitute
1 tsp vanilla
shredded coconut, toasted
colored sprinkles, optional

Directions

Preheat oven to 275. Grease cookie sheets or line with parchment paper.
Using a stand mixer with a whisk attachment, whisk together egg whites, cream of tartar, and salt until soft peaks form. Slowly add the sugar (not the sugar substitute) and beat until mixture starts to get stiff. Add the sugar substitute and the vanilla. Beat until the mixture is glossy and stiff. The mixture will not be as stiff as when you use all sugar.
Spoon meringue onto cookie sheet a heaping tablespoon at a time. Lightly spread out the meringue into a circle. Sprinkle with coconut and colored sprinkles.
Bake for 20-30 minutes or until the edges turn golden brown. Cool on cookie sheet for 10 minutes. Remove from cookie sheet to wire rack and cool completely. Best served the same day.