Today…in between Sessions of General Conference, I made a delicious Hawaiian Pizza, and this fabulous easy dessert!* Pavlova or ‘pav’ is a meringue cake with a light, delicate, crisp crust and a soft sweet marshmallow center, primarily made with stiffly beaten egg whites and sugar. This dessert is served with whipped cream, huckleberries, raspberries & drizzled with huckleberry syrup!*I wanted to add more crunch & texture to this mini dessert, by adding coconut, toasted almonds, and corn flakes to the fluffy meringue, before baking. These little cookies alone, are absolutely delicious. These are a family favorite. The berries just add a little more deliciousness!
MERINGUE COCONUT MACAROON COOKIES
(These are the base for Mini Berry Pavlova’s, but they are delicious all by themselves)
YOU WILL NEED:
4 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar 1 1/3 cups sugar 1 cup chopped pecans or almonds
*I toasted the nuts
1 cup shredded coconut
3 cups corn flakes cereal
DIRECTIONS:
1. Preheat oven to 325 degrees. In large mixing bowl, beat egg whites until foamy. Stir in vanilla and cream of tartar. Gradually add sugar, beating until stiff and glossy. (I used my Kitchen Aid, and it is fast & easy) Fold in pecans, coconut and corn flakes cereal. Drop mixture by rounded measuring tablespoons onto cookie sheets sprayed with cooking spray. ( I used parchment paper, and they come off very easily)
2. Bake about 13-15 minutes or until lightly browned. Remove immediately from cookie sheets. Cool on wire racks. 3. Right before serving, place meringue cookie on platter. Drizzle plate with huckleberry or raspberry syrup. (You could also use warm jam that has been thinned slightly) Top Cookie with a dollop of Whipped cream. Place berries on top, a few on the plates, and drizzle a little more syrup over the top. Pretty & delicious!