Strawberries, rhubarb, coconut and frothy egg whites come together in one delicious dessert in this Strawberry Rhubarb Coconut Meringue Cookie Recipe. These pretty cookies are perfect for a summer tea party and are simple to make. Sure to become a family favorite!
Have you ever had a recipe fail that actually turns into a success? Well… that happened to me recently. I was working on a strawberry rhubarb coconut macaroon recipe (recipe for that coming soon), my daughter was home sick from school, I was distracted and I made two mistakes when making my macaroons:
1- I used half the amount of coconut as I meant to use… It was supposed to be 4 cups. When I went to get the measuring cup out of the cabinet I noted that it was a half cup and not 1 cup and that I’d need to add 8 of them into the bowl, but then my daughter started talking to me about dog facts, I got distracted and only scooped 4 times.
2. Again, my daughter was talking about dog facts and I accidentally over-whipped my egg whites. They turned into a meringue and I thought to myself “self… maybe we should just go with this!”
So what happens when you have half the coconut you meant to have and your egg whites are whipped into foamy peeks instead of frothy liquid– You get meringue cookies! And to be honest they are delicious. I think I *might* even prefer them to my Strawberry Rhubarb Macaroon Recipe. I had my husband taste test them for me to see if I was imagining things and he agreed. He loved the almost marshmallow like texture and how soft and fluffy they were. He told me that I needed to share the recipe with you all so I decided to turn my failure into a success and publish the recipe.
I’ve been having a ton of fun playing with strawberry and rhubarb combos this year. I love the way the tart plays with the sweet. I have a couple more up my sleeve so stay tuned!
Ready for my Strawberry Rhubarb Coconut Meringue Cookies Recipe? Read on!
Strawberry Rhubarb Coconut Meringue Cookies Recipe
-1/2 cup strawberries, diced and dried
-1/4 cup rhubarb, peeled and diced
-4 egg whites
-2 cups of unsweetened shredded coconut
-1/2 cup + 1 teaspoon of sugar
-1 teaspoon of vanilla
Makes approximately 12 cookies
Step 1: Preheat your oven to 325F. Spread your coconut on a baking sheet and toast for approximately 5 minutes or until lightly browned, tossing several times to avoid edges over browning.
Step 2: Dice strawberries and rhubarb. Lay strawberries on a piece of paper towel and pat to dry. Toss rhubarb with 1 teaspoon of sugar and set aside.
Step 3: Put egg whites, sugar and vanilla in a bowl. Whisk with a hand mixer or stand mixer starting on low speed and increasing in speed as egg starts to thicken. Eggs should become frothy and form peaks. This will take approximately 2-3 minutes.
Step 4: Gently fold toasted coconut, strawberries and rhubarb into your meringue.
Line a baking sheet with greased parchment paper or a silicone baking sheet. Use an ice cream scoop to scoop cookie mixture and place evenly sized scoops of meringue dough onto your cookie sheet. You should be able to place 12 cookies on a sheet placed an inch or two apart.
Step 5: Bake for approximately 15-20 minutes or until tops are golden brown and centers are cooked through. Remove from oven and allow to cool.