[Photograph: Carrie Vasios]

When I eat these meringues, I feel like a Big Friendly Giant pulling down sugar spun marshmallow clouds from the sky. I clasp a coconut cumulus in my meaty giant's hands, then pop it into my mouth while laughing, "Ah ha ha, you silly clouds! Ah ha ha, you taste so good!"

Just me?

Well, you don't have to take my word for it—just cook up a batch of these coconut-inflected meringues. A simple combination of egg whites, sugar, and lemon juice gets whipped into a glossy, stiff batter that's then delicately folded with coconut flakes. You'll use sweetened flakes without toasting them in this recipe—this keeps the coconut moist and adds a delightful stickiness. Just keep in mind that these cookies are so airy and light that you could eat a whole sky's worth without a second thought.

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Coconut Meringues »


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