A new interpretation of one of my very first recipes
These meringue is super easy and quick to make and tastes fantastic. They are crispy on the outside and a little “chewy” (cool) inside. The recipe is a variation of the very first recipe I've saved from my childhood. 
I have deliberately chosen to make these meringue as large “BLOBs”, so they are super quick to make. You can quickly fix them when you have unexpected guests 🙂
The original recipe comes from old Mrs Dean P that was my grandma and Grandpa's neighbor in a small sønderjysk village. As a child she bade me always on coconut meringue when I passed, She had in a big glass and I was allowed to take two, and I loved them. And even though I probably only have been 8-9 This year, I have nevertheless asked her for the recipe, as I've saved along with all my other recipes in a great many years.
RECIPE – Coconut meringue ca 14 pcs
INGREDIENTS
2 egg whites / 60 g egg white (do not need to be pasteurized)
120 (g) sugar
100 g coconut
APPROACH
- Turn the oven on 150°C
- Beat the egg whites and sugar completely rigid
- Invert the coconut in with a spatula
- Set “dabs” on a baking sheet with two spoons
- Behind to dabs is easy Brown, CA 15-20 min.
- Turn the oven down to 125 ° c and behind to marengsene can be lifted by the plate, CA 5-7 min
It is important they will be baked long enough to be light brown on the outside for the maximum amount of coconut flavor, but not baked too long so they lose it “chewy” in the Middle.
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