Coconut Meringue Fingers

1. 1

   Beat eggs, sugar and vanilla in double boiler until soft peaks form.

2. 2

   Remove from heat & continue to beat until the meringue is stiff and glossy.

3. 3

   Lightly fold in all but 2 tbsp coconut.

4. 4

   Cover 2 cookie sheets with parchment paper.

5. 5

   Spoon mixture into a pastry bag fitted with a #12 round tip.

6. 6

   Pipe out straight lines about 4 inches onto parchment paper.

7. 7

   Sprinkle remaining coconut onto the tips of the meringue tubes.

8. 8

   Bake at 250 degrees about 1 hour.

9. 9

   Meringue will be crisp, dry, and still white on the outside.

10. 10

    The centers will be slightly moist.

11. 11

    Carefully transfer the fingers to a wire rack to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.