Coconut Meringues

This is a cookie recipe from the Better Homes and Gardens Cook Book. The original recipe variation uses lemon zest and juice, but I used limes. I really like this recipe, because it utilizes left overs from previous baking ventures. I try and save egg whites any time I only need yolks for a recipe. These cookies are very easy, but you need to be able to recognize the different stages of beating egg white, mostly the differences in stiffness.

The recipe is as follows:
Preheat oven to 325 degrees F
2 eggs whites
1 tsp lime juice
2/3 cup of sugar
1 Tbsp fresh grated lime zest
1 1/3 cup sweetened shredded coconut

Beat egg whites and lime juice until medium peaks are formed.

Gradually add sugar and beat until stiff peaks are formed.

Fold in coconut and lime zest.

Using two teaspoons or a dispenser place cookies an inch apart from each other on cookie sheets. Bake for 20 min or until golden brown.

These cookies ended up being very tasty, with a tropical flavor. It's like key lime coolers and coconut bars had a baby. I hope you enjoy!