Meringue Swans

1. 1

   Heat oven to 300F.

2. 2

   Line cookie sheets with parchment paper.

3. 3

   Set aside.

4. 4

   Combine 1 tablespoon sugar and coconut in food processor bowl fitted with metal blade.

5. 5

   Cover; process 45-60 seconds or until coconut is finely chopped.

6. 6

   Beat egg whites, vanilla and cream of tartar in bowl at low speed until foamy.

7. 7

   Increase speed to high; beat, gradually adding remaining sugar until glossy and stiff peaks form.

8. 8

   Gently stir in coconut mixture.

9. 9

   Spoon meringue mixture into pastry bag fitted with 1/2-inch round tip.

10. 10

    Pipe meringue mixture into reverse S-shape for head and neck of swan.

11. 11

    Pipe 3 to 4 curved horizontal lines across base of reverse S-shape for body, pulling up at end of piping each line to form tail tips and wing tips.

12. 12

    Sprinkle with edible glitter, if desired.

13. 13

    Position 1 chocolate chip on each swan for eye, if desired.

14. 14

    Bake 10-12 minutes or until very lightly browned around edges.

15. 15

    Turn off oven.

16. 16

    Let cookies stand in oven 30 minutes with door closed.

17. 17

    Remove from oven; remove from parchment paper.

No additional tips available.