My Coconut Kisses Recipe
Dec. 4th, 2012 03:54 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gwydionCoconut Kisses.
Don't bother if it's mid Summer and super humid. Meringue is more likely to have the right texture in cool weather, hence these being good for Winter holidays.
In advance: Preheat oven to 275 Degrees.
Line two cookie sheets with parchment paper.
Assemble:
6 eggs,
1 cup chopped nuts/small chocolate chips (Your choice. I often do half and half. You want the really small chips, not the regular or large.)
1 1/2 cup sugar
1 teaspoon Vanilla extract
1 teaspoon Coconut Extract
1/2 teaspoon Ground Cardamon
An egg beater, spatula, and glass bowl.
You will need to move quickly once you start, so seriously, have it all to hand. Separate the eggs, setting aside the yolks for another recipe. ( I usually make butterscotch drop cookies, but it's your choice). Beat egg whites on high until stiff. Slowly add sugar while beating the eggs on low. When it's completely mixed add the cardamom and extracts, still beating and using the spatula to keep the distribution even. Do not over beat. Turn off beater. Fold in nuts and or chips with spatula. Dole batter onto cookie sheets in "Hershey kisses" type shapes, leaving space to spread as they cook, which happens in humid climates. Cook 40-60 minutes at 250 Degrees. (Oven times vary with oven quality). They should be crusty on the outside and soft, but cooked, on the inside, and a bone/off white or super pale beige when done.
Let them cool before removing them from the parchment paper. These keep well in tightly lidded cookie tins so are good gifts. If you are doing a lot of batches, make sure you have room in the oven and enough cookie sheets to cook right away, as they go flat if they are left out uncooked.
I sometimes do these rose flavored instead of coconut.
Don't bother if it's mid Summer and super humid. Meringue is more likely to have the right texture in cool weather, hence these being good for Winter holidays.
In advance: Preheat oven to 275 Degrees.
Line two cookie sheets with parchment paper.
Assemble:
6 eggs,
1 cup chopped nuts/small chocolate chips (Your choice. I often do half and half. You want the really small chips, not the regular or large.)
1 1/2 cup sugar
1 teaspoon Vanilla extract
1 teaspoon Coconut Extract
1/2 teaspoon Ground Cardamon
An egg beater, spatula, and glass bowl.
You will need to move quickly once you start, so seriously, have it all to hand. Separate the eggs, setting aside the yolks for another recipe. ( I usually make butterscotch drop cookies, but it's your choice). Beat egg whites on high until stiff. Slowly add sugar while beating the eggs on low. When it's completely mixed add the cardamom and extracts, still beating and using the spatula to keep the distribution even. Do not over beat. Turn off beater. Fold in nuts and or chips with spatula. Dole batter onto cookie sheets in "Hershey kisses" type shapes, leaving space to spread as they cook, which happens in humid climates. Cook 40-60 minutes at 250 Degrees. (Oven times vary with oven quality). They should be crusty on the outside and soft, but cooked, on the inside, and a bone/off white or super pale beige when done.
Let them cool before removing them from the parchment paper. These keep well in tightly lidded cookie tins so are good gifts. If you are doing a lot of batches, make sure you have room in the oven and enough cookie sheets to cook right away, as they go flat if they are left out uncooked.
I sometimes do these rose flavored instead of coconut.