Posted On January 6, 2011

Filed under Cookies, Meringue

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2 egg whites, at room temperature

7 tbsp. sugar

1 1/4 cup fine coconut

1 cup icing sugar

2 tbsp. strong coffee

2 tbsp. butter

Melted semi-sweet chocolate

Beat egg whites until stiff.  Gradually add sugar and continue to beat.  Fold in coconut.  Using a pastry tube or spatula, shape the batter into fingers, 3 inches long and 3/8 inch wide on ungreased cookie sheet.  Bake in a moderate oven 375 deg. for about 8 minutes.  Cool on pan.  Remove with spatula and place together in pairs with filling.

Make filling by creaming butter,  add icing sugar and mix to a smooth paste with coffee. Dip each end in melted semi-sweet chocolate. (any favourite filling could be used, would be delicious with lemon curd)

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