Coconut Butterscotch Meringue Cookies
November 20, 2018
I grew up taking everything for granted. By the time my brother and I were born, my parents had reached a point in their lives and careers in which they could live quite comfortably. As a result, many things were handed to me on a silver platter, and I grew up without appreciating all the simple wonders of life around me.
One of my biggest regrets is not taking the time to appreciate nature. Nature has given us everything we have today, and none of my other blessings would be viable if it weren’t for this one. Sometimes, it surprises me when I look back and see how much of my life is intertwined with the physical properties of Earth itself.
Now, nature is one of the first things I turn to during rough times. Some of my fondest memories consist simply of sitting on the top of Libe Slope on campus late at night when it’s just me, the sky, and the earth. There’s something so beautiful about being able to experience the landscape as if it was, in that moment in time, a place I could call my own.
The human connection to nature has always fascinated me. And while part of me wishes to understand the logic & science behind this connection, I know that my appreciation for nature is simply something that is best left unexplained. That being said, I implore you to take some time this week to spend some time outdoors in silence just to simply be thankful of nature and all it has given us. It truly is such a rewarding experience.
These meringue cookies are the perfect sweet treat that everyone deserves at the end of a long day. It’s got that beautifully crisp exterior with just the right amount of give in the middle to create the perfect texture.
If you’re someone who loves caramel, but also knows just how annoying and finicky it can be to make the darn sauce, you’re definitely going to want to give this butterscotch sauce a go. It’s a one-pot recipe with just a couple ingredients and tastes like coconut heaven. Use it in these cookies or on ice cream and you’ll be seeing stars in no time.
My recipe is inspired by and adapted from one of the biggest star’s of the food blogger-verse: Rebecca Firth aka Displaced Housewife! Recently, she came out with her new cookbook that’s all about everyone’s favorite childhood snack: cookies. And, of course, I couldn’t have been more excited for both her and the community.
I came across her recipe for Peanut Butter Cup Meringues and was dazzled by the beauty and simplicity of the bake, inspiring me to put my own twist on her recipe, and voila, these Coconut Butterscotch Meringue Cookies were born.
While this post will probably be the last bake before Thanksgiving, I’ll be counting my blessings all the way up until December so definitely watch out for the many more to come!
In the meantime, for those celebrating this week, I wish you, your family, and your friends the happiest of Thanksgivings. And for those who don’t feel the need to celebrate, I wish you a fantastic day!
- 3 egg whites
- 103g granulated white sugar
- 25g powdered sugar
- pinch of salt
- 1 tsp vanilla extract
For the Coconut Butterscotch Sauce
- 1 cup light brown sugar, tightly packed
- 57g unsalted butter
- 1/2 cup full-fat coconut milk
- pinch of salt
- 1 tsp vanilla extract
In a large mixing bowl, combine the egg whites and salt. Begin whisking on low speed until the whites become frothy and translucent.
Slowly stream in the granulated white sugar and increase the speed to medium until the meringue forms medium peaks.
Sift in the powdered sugar and beat on high speed until the meringue holds stiff peaks and takes on a shiny, glossy appearance.
Check out your spicy reflection in the meringue and marvel at how awesome you are…but maybe skip this step if you’re around other people.
Fold in the vanilla extract.
Coconut Butterscotch Sauce
In a small saucepan, melt the butter and brown sugar over medium-low heat until the mixture loses it’s grainy texture and becomes more liquid.
Once the mixture starts to bubble slightly, pour in all the coconut milk and salt, whisking until fully incorporated.
Transfer to a container and leave to cool in the fridge.
Line a baking sheet with parchment paper and sprinkle finely desiccated, unsweetened coconut to cover the whole pan.
Using an ice-cream scoop or two spoons, portion out 6 balls of meringue onto the baking sheet, making sure to leave some space in between each meringue ball (6 cookies should fit one sheet pan).
With the back of a spoon, slightly flatten each ball of meringue until it resembles a round cookie.
Drizzle a small amount of coconut butterscotch sauce on top of each cookie and run a skewer or knife through the drizzle to create the swirl pattern.
Bake in a preheated 95C/200F degree oven for approximately 1 hour + 45 minutes to 2 hours.
Turn the oven off, but leave the cookies to cool in the oven for several more hours. *
Serve with more coconut butterscotch sauce and enjoy!
* Rapid changes in temperature may cause meringue to deflate and crack, which is why this step is crucial and patience must be exercised.