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Meringue Swans
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1/2 cup sugar

1/3 cup sweetened flaked or shredded coconut

2 large Land O Lakes® Eggs (whites only)

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

Edible white glitter, if desired

Mini real semi-sweet chocolate chips, if desired

How to make

  1. STEP 1

    Heat oven to 300°F. Line cookie sheets with parchment paper. Set aside.

  2. STEP 2

    Combine 1 tablespoon sugar and coconut in food processor bowl fitted with metal blade. Cover; process 45-60 seconds or until coconut is finely chopped.

  3. STEP 3

    Beat egg whites, vanilla and cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding remaining sugar until glossy and stiff peaks form. Gently stir in coconut mixture.

  4. STEP 4

    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.

  5. STEP 5

    Bake 10-12 minutes or until very lightly browned around edges. Turn off oven. Let cookies stand in oven 30 minutes with door closed. Remove from oven; remove from parchment paper.

Tip #1

- For successful piping, hold pastry bag at 45 degree angle to cookie sheet. Gently squeeze bag from bottom while moving bag in desired direction.

Tip #2

- If using a blender to chop coconut and sugar, use 2 tablespoons sugar and blend 1 minute, scrapping sides occasionally.

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