Categories: dessert, easter, spring

Ingredients

• 1 1/2 c sugar
• 6 egg whites
• 1/2 t coconut extract
• Sweetened flaked coconut
• Sweetened whipped cream
• Fresh raspberries

Directions

1. Preheat oven to 200F. Line baking sheets with parchment paper. In the top of a double boiler over simmering water, combine sugar and egg whites. Cook, whisking constantly, until mixture reaches 140F on a candy thermometer. Remove from heat. Transfer egg mixture to a large bowl. Add coconut extract. Beat at high speed with electric mixture for 10 minutes. Pipe meringues into 8 inch nests on prepared pans. Sprinkle with coconut. Bake for 1 hour. Turn off oven, and leave meringues in oven for 1 hour. To serve, fill with sweetened whipped cream and raspberries.

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