Coconut Meringue
A light and sweet coconut meringue dessert featuring toasted coconut and a rich syrup drizzle, perfect for those who enjoy airy textures and tropical flavors. Suitable for sharing as a treat.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Spray an oven dish with nonstick spray.
- Pour the mixture into the prepared oven dish.
- Bake for 30 minutes at 400°F; check regularly with a knife.
- If the knife comes out clean, the coconut is ready.
- Do not overcook.
- Beat egg whites with 12 tablespoons of sugar until stiff peaks form.
- Spread the egg white mixture over the baked coconut.
- Place back in the oven for 5 to 10 minutes at 400°F.
- Remove from oven and cool for 30 minutes.
- Pour Hershey's syrup over the top and cut into squares.
Tips & Substitutions
For a lighter coconut meringue, ensure your egg whites are at room temperature before beating them to stiff peaks. If you're short on sugar, you can substitute some with honey or agave syrup, but adjust the liquid in the recipe accordingly. Always check the consistency of the coconut mixture before baking; it should be thick enough to hold its shape. If you like a deeper flavor, consider adding a splash of vanilla extract.
Serving Suggestions
Serve the coconut meringue chilled or at room temperature, and consider pairing it with fresh fruit like berries or a scoop of vanilla ice cream for added indulgence. Drizzle with chocolate sauce for an extra touch. This dessert pairs beautifully with Raspberry Almond Crepes, creating a delightful brunch spread.
Storage & Reheating
To store leftovers, cover the coconut meringue tightly with plastic wrap or foil and keep it in the refrigerator for up to 3 days. For best results when reheating, place individual squares in the microwave for about 10-15 seconds or warm them in a preheated oven at 350°F for 5 minutes to restore the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Meringue contains roughly 19 calories, with 0g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut for a less sweet flavor. Just keep in mind that you may want to adjust the sugar in the recipe to ensure the final dish is sweet enough to balance the flavors.
How can I tell when the meringue is done baking?
The meringue is done when it turns a light golden color and feels firm to the touch. Keep an eye on it as it bakes, and use a toothpick to check for doneness; it should come out clean without any wet mixture sticking to it.
What can I substitute for egg yolks in this recipe?
If you're looking for an egg-free option, you can substitute each egg yolk with 1/4 cup of unsweetened applesauce or a commercial egg replacer, which works well in binding the ingredients together while maintaining a similar texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).