Original recipes for Christmas Coconut Meringue. You have to try this!

Creating the perfect egg white meringues is a finished culinary art.

These light, airy, and sweet pieces are popular worldwide and are often not missing from our Christmas table.

This time, we have prepared luxurious recipes for coconut meringues 6 times differently, which will be loved by both young and old diners for their wonderful aroma, taste, and texture.

Let us show you how!

Christmas Coconut Meringue Kisses

Perfect snow meringue with coconut is a beautiful and delicious cookie for any Christmas table.

You can decorate them according to your choice. They look beautiful, for example, sprinkled with white, silver, and copper pearls, which give them a chic and elegant look.

Ingredients:

• 2 cups powdered sugar
• 5 egg whites from medium-sized eggs
• 6 tablespoons of grated coconut
• sprinkles for decoration (optional)

Method:

• Place the powdered sugar in a baking dish and place in the oven at 428°F for about 5 minutes, until the sugar is hot but not completely melted.
• Remove the sugar from the oven and immediately beat the egg whites in a large bowl.
• Once the egg whites form stiff peaks, increase the mixer speed to maximum and add the warm sugar a spoonful at a time.
• Always ensure the egg whites form stiff peaks again before adding another tablespoon of sugar.
• Once all the sugar has been added to the mixture, add the grated coconut and beat on high for another 5 minutes until the egg whites are thick, stiff, and glossy.
• Fill a pastry bag with the mixture and cut a large hole in the bottom of the bag.
• Using a small amount of meringue, stick baking paper to a large baking sheet.
• Carefully form small meringues on the baking paper.
• Optionally sprinkle with oven-safe sprinkles (i.e., ones that won’t melt in the oven).
• Bake the meringues in the center of the oven for 30-45 minutes at 200°F or until the meringues can be removed from the baking paper without the bottom part remaining on it.
• Allow to cool completely before eating.
• Enjoy it!

Santa Hat Meringues

You will impress more than one guest with this cookie!

Not only does it look beautiful, but it tastes even better. And yet, it is so easy to prepare.

See for yourself.

Ingredients:

• 4 large egg whites
• 1 pinch of salt
• ½ teaspoon cream of tartar
• 1 cup powdered sugar
• red gel food coloring
• 10 ounces white chocolate, finely chopped
• 1 and ½ cups shredded coconut

Method:

• Preheat the oven to 225°F and line 2 large baking sheets with parchment paper.
• Using an electric mixer, beat the egg whites and salt in a large bowl on medium-high speed until stiff peaks form, 5 to 7 minutes.
• Add the cream of tartar, then increase the speed to high and gradually add the sugar 1 tablespoon at a time.
• Wait 4 to 5 seconds between additions until the meringue forms stiff, glossy peaks.
• Transfer 1/3 cup of the plain meringue to a small piping bag with a small round tip. 
• With the mixer running, add the food coloring to the remaining meringue and tint to the desired color.
• Transfer the red mixture to a large piping bag with a large star tip. 
• Pipe Santa hats onto the prepared baking sheets, spacing them 1½ inches apart. 
• Using the reserved plain meringue, top each peak with a dot (for the cotton ball). 
• Bake, rotating the pans halfway through, until no longer tacky but still soft, 60 to 65 minutes. 
• Leave to cool completely on the baking sheet.
• Once the meringues have cooled, melt the white chocolate in the microwave.
• Dip the bottom centimeter of each cap into the melted chocolate, shake off the excess, then immediately wrap in coconut.
• Do the same with the white top of the cap.
• Transfer back to parchment paper lined baking sheets and let set.
• Bon apetite!

Coconut Keto Meringue Cookies

Even dieters will find something to their taste here. This recipe for snow coconut meringue is low-carb, and you can make it any time.

And – they are guilt-free! They are so light and airy and taste like little coconut clouds!

Ingredients:

• 3 egg whites, room temperature
• ½ cup flour erythritol
• ⅓ cup shredded coconut (no sugar added)
• 1 teaspoon of vanilla extract
• ½ teaspoon of coconut extract
• ¼ teaspoon of tartaric acid
• pinch of salt

Method:

• Preheat the oven to 225°F.
• In a clean, dry bowl of a stand mixer, add egg whites and beat until soft peaks form.
• Add the tartar and beat slowly until stiff peaks form.
• Add salt, vanilla, and coconut extract.
• Whisk until well combined.
• Stir in the shredded coconut.
• Scoop the dough with two spoons and spread it on a baking sheet lined with parchment paper.
• Bake for 30-40 minutes or until slightly golden.
• Turn off the oven and let the meringue rest in the oven for another hour.
• Store at room temperature in an airtight container for 2-5 days.

Cranberry-coconut Meringue Kisses

Well, this is an absolute delicacy!

Your whole family will love snow meringues with a coconut filled with fluffy whipped cream and cranberries.

Ingredients:

• 3 large egg whites
• 1 cup caster sugar
• 1/2 cup powdered sugar, sifted
• ½ teaspoon of cornmeal
• ½ teaspoon of white wine vinegar
• 1 vanilla pod (split lengthwise and scrape out the seeds)
• 1/2 cup grated coconut
• 1 1/2 cup fresh cranberries
• 1/2 cup orange juice
• 1 cup whipping cream

Method:

• Preheat the oven to 240°F.
• Line 2 large baking sheets with baking parchment.
• In a clean bowl, beat the egg whites, a pinch of salt, and 1/2 cup caster sugar with an electric mixer until soft peaks form.
• Add powdered sugar and beat on high speed for 3-4 minutes until very thick, glossy meringue forms.
• Add the cornmeal, vinegar, and vanilla seeds.
• Whisk briefly to combine evenly.
• Spoon half of the meringue into a piping bag with a round tip (or you can use 2 teaspoons to make the meringue).
• Spread about 60 mini meringues on the trays (30 per tray).
• Spread one-half of the desiccated coconut evenly over the tops of the meringues.
• Bake for 50-60 minutes, changing the trays halfway through, until the meringues are firm to the touch.
• Turn off the oven, open the door, and leave the meringues inside until they cool.
• Meanwhile, place the cranberries in a saucepan with the orange juice, vanilla pod, and the remaining caster sugar.
• Bring to a boil, stirring frequently, and cook for 15 minutes until the mixture thickens.
• Allow to cool completely.
• Remove the vanilla bean from the mixture.
• Lightly whip the cream and mix in the remaining part of the coconut.
• Glue the meringues together with the cream and cranberry mixture.
• Cover the meringues together with cream and cranberries.
• Serve until the meringues are soft.
• Unglued meringues can be kept in an airtight container for 1 week.

White Chocolate, Almond and Coconut Meringue Kisses

Amazing meringues with homemade almond flour dipped in white chocolate and covered in grated coconut – they have a perfect texture and taste.

You have to try it!

Ingredients:

• 4 egg whites, room temperature
• 2 cups sifted powdered sugar
• 3/4 cup natural almonds
• 2 cups high-quality white cooking chocolate (i.e., Nestle melts)
• 2 cups grated coconut

Method:

Preparation of almonds and sugar:

• Preheat the fan oven to 390°F.
• On a tray lined with baking paper, bake the almonds in the oven for about 5 minutes until they are golden brown and slightly aromatic.
• Keep a close eye on them as they burn easily. 
• After cooling, very finely chop or grind in a food processor.
• Line a deep baking dish with baking paper and pour sugar into it.
• Bake for 5 minutes until the edges start to melt.
• Remove the sugar from the oven and reduce the temperature to 210°F.

Preparation of snow meringues:

• Wipe out the bowl of your mixer.
• Pour in the egg whites, and whisk on low speed for 2 minutes until small bubbles form. 
•  Turn the whisker up to medium/high speed, and whisk for 5-8 minutes until very stiff peaks form.
• Leave the mixer on and gradually add the sugar in spoonfuls.
• Whisk well between each addition to dissolve the sugar.
• Once all the sugar is incorporated, continue to beat for another 5-7 minutes until the sugar has dissolved.
• Test this by rubbing a bit of meringue between your thumb and forefinger. If it feels gritty, keep whisking until smooth and glossy.
• If you can smell the sugar, continue beating until the mixture is smooth and glossy.
• Using a large spatula, very gently fold almond meal through meringue mixture until just combined. Take care to not over mix.
• Using a spoon, gently scoop the meringue into a large decorating bag with a wide round nozzle and spread the meringue onto the lined baking sheet.
• To have approximately 40 meringues, the diameter of the meringue base should be about 1.5 – 2 inches.
• When applying the meringue, hold the nozzle close to the baking sheet and lift it slightly as you press to allow the meringue to form a peak.
• Bake the meringues for 45 minutes to 1 1/2 hours, depending on your oven, until they are crisp and lightly golden.
• Try gently tapping one meringue on the baking sheet.
• If it sounds hollow, turn off the oven, open the door slightly, and leave to cool slowly in the oven.

Preparation of chocolate:

• Melt the broken white chocolate in a water bath.
• Keep scraping the chocolate off the sides of the bowl to prevent it from burning.
• Once the chocolate is almost all melted, remove from the heat and stir until completely melted.
• Allow the chocolate to cool slightly, about 5 minutes.
• Dip the base of the cooled meringue into the chocolate and gently shake it.
• You can dip them as deep as you like.
• Then, gently dip each meringue into the coconut to adhere to the white chocolate.
• Return the wrapped meringues to the freshly lined baking sheets and cool until the chocolate hardens.
• Enjoy your meal!

Baby Meringues with Chocolate Cream and Candied Coconut

You will make a big show in front of your family and guests with these beautiful meringues.

Tender meringues are glued together with delicious chocolate cream and covered with homemade candied coconut, which absolutely everyone can prepare.

Ingredients:

For the meringues:

• 2 egg whites
• 1 cup powdered sugar
• 1 teaspoon cocoa powder, sifted

For the chocolate cream:

• 2 oz 70% chocolate
• 2 spoons of cream
• 1 1/2 cup whipped cream

For decoration:

• 2 cups grated coconut
• 10 tablespoons of basic sugar syrup

Method:

Candied Coconut:

• Preheat the oven to 300°F.
• Mix the coconut with the syrup to coat well.
• Spread on a tray lined with baking paper.
• Bake until the coconut is no longer wet, stirring the coconut occasionally with a fork.
• Leave to cool.

Meringue:

• Preheat the oven to 290°F.
• Line two trays with baking paper.
• In the clean bowl of an electric mixer, beat all the powdered sugar with the egg whites.
• Beat at full speed until the mixture forms stiff peaks.
• Mix in the cocoa powder and transfer to a piping bag with a round tip.
• Shape into small pointed shapes and bake for 45 minutes or until set, crispy, and comes away from the parchment paper easily.
• Leave to cool.
• Next, prepare the chocolate cream.
• Melt the chocolate in a water bath.
• When the chocolate is melted, remove from the heat and stir in 2 tablespoons of the cream, stirring to make a smooth, glossy ganache.
• Carefully fold the whipped cream into the ganache in three stages.
• If you’re not careful, the cold whipped cream will cause the ganache to thicken and streak throughout the cream.
• Pour the chocolate cream into a clean piping bag with a round tip.
• Spread a small amount of chocolate cream on the base of one snow meringue and cover it with another meringue.
• Wrap the edge of all the glued meringues with candied coconut to stick to the chocolate cream pushed out from the center.
• Arrange the meringues on a pretty stand and serve with gently whipped cream.

Tips for the best meringues

We bring you a few tips on preparing the most pampered meringues, and that’s easy!

• Use fresh egg whites. Old egg whites can curdle when other ingredients are added to them.
• Use room-temperature eggs. Cold egg whites tend to reduce the volume of the meringues.
• Never let the yolk get into the egg whites.
• Do not beat the egg whites. When whipping egg whites, always turn the beater on low to medium speed first. Beat them until foamy and increase the speed to medium-high and then high. If the egg whites are whipped too quickly at the beginning, the structure of the foam will not be as firm, and later, the egg whites will not be whipped as they should be.
• A small amount of tartaric acid or vinegar can be added to the mixture at the whipping to help stabilize the foam and reduce the chance of the egg whites curdling.
• Always beat the foam first and then slowly add the sugar.
• Do not use plastic bowls.
• Bake the meringues at low temperatures, as they tend to brown quickly. We recommend 95°C for 1 hour or until dry. The time depends on the size of the meringue.
• After baking, leave the baked meringue in the oven so that it cools down slowly and does not crack.
• Baked meringues should be stored in airtight containers without moisture. It usually lasts up to a month in the freezer.

And how did you like our Christmas coconut meringue recipes today? Let us know in the comments!