Coconut Meringues

Ingredients

• 0.1 teaspoon coconut extract 
• 0.3 teaspoon cream of tartar 
• 3 large egg whites 
• 1 Dash salt 
• 0.5 cup sugar 
• 0.5 cup coconut or sweetened flaked toasted
• 1 tablespoon cocoa unsweetened
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• blender

Directions

1. Preheat oven to 25
2. Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form.
3. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
4. Add extracts; beat just until blended (do not overbeat). Gently fold in coconut. Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper.
5. Bake at 250 for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time.
6. Remove from oven. Cool for 25 minutes (meringues will crisp as they cool).
7. Sprinkle evenly with 1 tablespoon cocoa.