Crisp and luscious, these fluffy white swans will grace any cookie tray.
| 1/2 |
|
cup sugar |
| 1/3 |
|
cup sweetened flaked or shredded coconut |
| 2 |
|
egg whites |
| 1/2 |
|
teaspoon vanilla |
| 1/4 |
|
teaspoon cream of tartar |
|
|
Edible white glitter, if desired |
|
|
Mini real semi-sweet chocolate chips, if desired |
Heat oven to 300°F. Line cookie sheets with parchment paper. Set aside.
Combine
1 tablespoon
sugar and coconut in food processor bowl fitted with metal blade. Cover; process until coconut is finely chopped (45 to 60 seconds).
Beat egg whites, vanilla and cream of tartar in small bowl at high speed until foamy. Continue beating, gradually adding remaining sugar until glossy and stiff peaks form. Gently stir in coconut mixture.
Spoon meringue mixture into pastry bag fitted with 1/2-inch round tip. Pipe meringue mixture into reverse S-shape for head and neck of swan. 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. Sprinkle with edible glitter, if desired. Position 1 chocolate chip on each swan for eye, if desired.
Bake for 10 to 12 minutes or until very lightly browned around edges. Turn off oven. Let cookies stand in oven with door closed for 30 minutes. Remove from oven; remove from parchment paper.
Recipe Tip
For successful piping, hold a pastry bag at a 45 degree angle to cookie sheet. Gently squeeze bag from bottom while moving bag in desired direction.
Recipe Tip
If using a blender to chop coconut and sugar, use 2 tablespoons sugar and blend for 1 minute, scrapping sides occasionally.
Recipe Tip
Substitute gluten-free baking chips and gluten-free vanilla if making the recipe gluten-free.
Learn about gluten-free baking.
