Coconut Meringue Recipe

Coconut Meringue

This dessert is so easy to make and it can be kept in an airtight container for 5 to 7 days. Makes 12.


4 Egg Whites
1 Tbsp Xylitol (15ml)
3 Tbsp Coconut (45ml)


If your eggs came out the fridge, allow the egg whites to stand for 10 mins to reach room temperature. Preheat the oven to 180 degrees Celsius.

Beat room temperature egg whites with an electric beater till they become cream coloured and form soft peaks.

Then add the xylitol a little at a time while continuing to beat at a high speed. Once the mixture forms stiff peaks, fold in the coconut. Don't over mix.

Spoon the mixture into cupcake cups or a muffin tray. I use silicone baking cups that are oven safe and make attractive cupcake holders.

Turn down the oven to 140 degrees Celsius and bake the meringues for 15 mins. Then turn off the oven but leave the meringues to dry out for another 15mins.

These soft meringues can be eaten right away or stored in an airtight container for up to a week.