Coconut Meringue Shell Recipe
Ingredients
2/3 cup Baker's Angel Flake Coconut
1/4 cup sifted confectioners' sugar (about)
2 egg whites
1/4 teaspoon cream of tartar
Dash of salt
2/3 cup granulated sugar
1/2 teaspoon vanilla
Directions
Roll coconut in enough confectioners' sugar to coat lightly; set aside.
Combine egg whites, cream of tartar, and salt in bowl.
Beat until foamy throughout.
Add granulated sugar, 2 tablespoons at a time, beating well after each addition.
Then continue beating until mixture stands in very stiff peaks.
Fold in vanilla and the sugar-coated coconut.
Spread mixture on bottom and sides of a lightly greased 9-inch pie pan.
Bake in slow oven (325°F.) about 30 minutes, or until shell feels dry and firm.
Cool.
Combine egg whites, cream of tartar, and salt in bowl.
Beat until foamy throughout.
Add granulated sugar, 2 tablespoons at a time, beating well after each addition.
Then continue beating until mixture stands in very stiff peaks.
Fold in vanilla and the sugar-coated coconut.
Spread mixture on bottom and sides of a lightly greased 9-inch pie pan.
Bake in slow oven (325°F.) about 30 minutes, or until shell feels dry and firm.
Cool.
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