Coconut-Pistachio Meringues

1. 1

   Preheat the oven to 300 and position racks in the middle and lower thirds.

2. 2

   Line 2 large baking sheets with parchment paper.

3. 3

   In a food processor, pulse the coconut, 1/3 cup of the sugar and the cornstarch until finely ground.

4. 4

   In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites and salt at medium-high speed until firm peaks form.

5. 5

   Add the remaining 2/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff.

6. 6

   Fold in the coconut mixture.

7. 7

   Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip.

8. 8

   Pipe 1 1/2-inch mounds of meringue onto the baking sheets, about 1 inch apart.

9. 9

   Sprinkle with the pistachios and bake for 25 minutes, until the meringues are very slightly browned and set but not dry; shift the sheets from top to bottom and front to back halfway through for even baking.

10. 10

    Turn the oven off, prop the door open about 8 inches and let the meringues dry for 1 hour.

11. 11

    Transfer the baking sheets to racks and let the cookies cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.