This Coconut raspberry meringue cookie recipe is a great addition to your healthy Valentines celebration! Gluten-free, nut-free, and very low in calories!
My kids (and husband) describe meringue cookies as ‘melting in your mouth’. They actually like how they dissolve when the take a bite. While meringue cookies aren’t for everyone, the flavor in these ones just might convince someone to give them a try.
Meringue cookies are a healthy alternative to traditional cookies. Not only are they super low in calories (only 20 calories per cookie), but they each have a gram of protein as well! You can indulge sensibly!
There’s definitely an art and talent to getting meringue cookies to turn out. For these particular cookies, I took a regular meringue recipe. We needed egg whites, cream of tarter, and instead of vanilla extract, I used coconut extract to get the flavor of coconut (without the heaviness of real coconut). I also cut the sugar in half! Then for the raspberry topping, we crushed freeze dried raspberries until they were a dusty powder. Everything had to be super light in weight in order for our meringue to be light and fluffy, rather than fall during cooking (which happened many times when I tried to incorporate the raspberry and real coconut into the batter.
After many times making these, I found these tips helpful (with the full recipe below):
- Bring your egg whites to room temperature (after you separated them from the yolks). Cold eggs are easier to separate.
- Don’t forget the cream of tarter. It helps stabilize the egg whites.
- Beat egg whites until stiff peaks form! Check by tipping your bowl upside down. The egg whites should not fall out of your bowl.
- Use a silpat liner or parchment paper so the cookies don’t stick to the pan.
- Pipe a pile of batter for each cookie! This recipe should only get you 12 cookies, so your piles should be big enough to only get that many. When I tried to make them smaller, they got flat.
- Cook at a low heat for a long period of time. You are basically just trying to “dry out” the cookies, rather than bake them.
Those are my biggest tips! These take some practice, so don’t get too frustrated. If you all enjoy a simple treat, that’s not too rich, gluten-free, low in calories, etc., these are a great dessert to get right!
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Coconut Raspberry Meringue Cookies
- Separate eggs and place egg whites in a mixing bowl. Let sit at room temperature for 30 minutes. Preheat oven to 250 degrees.
- Add cream of tarter & coconut extract. Whip with an electric mixer until stiff peaks form.
- Add sugar and whip 2-3 more minutes.
- Scoop meringue into a piping bag. Line a cookie sheet with a silicone mat or parchment paper. Pipe meringue onto lined cookie sheet.
- Bake at 250 degrees for 40 minutes. While cookies bake, take 1/2 cup of freeze dried raspberries and crush them until they are dust. Set aside.
- Turn heat off. Take out of oven and gently sprinkle raspberry dust onto cookies.
- Return to hot oven (with the oven turned off) and let the meringue cookies dry out. 30-45 more minutes.
- Remove from oven and let cool completely.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie