# Coconut Meringue Macaroons

#dessert

![CoconutClouds](/img/recipes/coconutClouds.jpg)

## Ingredients

Measure | Unit | Weight | Ingredient
--------|------|--------|-----------
1 1/4 | c | 250g | Sugar
3/4 | c | 180g | Water
3 | | 102g | Egg Whites
3 | c | 227g | Coconut

## Instructions

1. Toast coconut by spreading evenly on a sheet and baking at 325. Check/stir every 2-3 minutes until lightly browned.
2. Combine sugar and water in saucepan over medium heat. Stir until clear. Bring to a boil and watch on candy thermometer for soft ball.
3. While sugar cooks, place egg whites in stand mixer. Time so they reach medium peaks when sugar mixture hits soft ball.
4. When sugar ready, put mixer on medium-low and slowly add to egg whites. Once incorporated, mix on high until back at room temperature. Fold in toasted coconut and scoop onto sheet.
5. Bake 12 minutes at 325
