8 egg whites 1/2 tsp. cream of tarter 1 cup granulated sugar 1 cup shredded coconut
Beat egg whites at high speed with an electric mixer until foamy. Add cream of tarter. Continue beating. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Gradually add coconut. Spoon mixture into approx. 50 mounds onto parchment paper-lined baking sheets. Bake at 200° for 2 hours; turn oven off. Let meringues stand in closed oven 8 hours or overnight. Store in tightly sealed container.