Coconut-pistachio Meringues

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 cups sweetened flaked coconut (7 ounces)
• 1 cup sugar
• 2 teaspoons cornstarch
• 4 large egg whites
• 1 pinch salt
• 1/2 cup salted roasted pistachios, coarsely chopped and sifted to remove dust

Recipe

• 1 preheat the oven to 300° and position racks in the middle and lower thirds. line 2 large baking sheets with parchment paper.
• 2 in a food processor, pulse the coconut, 1/3 cup of the sugar and the cornstarch until finely ground. in the bowl of a standing electric mixer fitted with the whisk, beat the egg whites and salt at medium-high speed until firm peaks form. add the remaining 2/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff. fold in the coconut mixture.
• 3 transfer the meringue to a pastry bag fitted with a 1/2-inch star tip. pipe 1 1/2-inch mounds of meringue onto the baking sheets, about 1 inch apart. sprinkle with the pistachios and bake for 25 minutes, until the meringues are very slightly browned and set but not dry; shift the sheets from top to bottom and front to back halfway through for even baking.
• 4 turn the oven off, prop the door open about 8 inches and let the meringues dry for 1 hour. transfer the baking sheets to racks and let the cookies cool completely.