Coconut Meringue Fingers

• 2 egg whites
• 12 cup sugar
• 12 teaspoon clear vanilla extract
• 2 ounces coconut, shredded, 2 tbsp reserved

1. Beat eggs, sugar and vanilla in double boiler until soft peaks form.
2. Remove from heat & continue to beat until the meringue is stiff and glossy.
3. Lightly fold in all but 2 tbsp coconut.
4. Cover 2 cookie sheets with parchment paper.
5. Spoon mixture into a pastry bag fitted with a #12 round tip.
6. Pipe out straight lines about 4 inches onto parchment paper.
7. Sprinkle remaining coconut onto the tips of the meringue tubes.
8. Bake at 250 degrees about 1 hour.
9. Meringue will be crisp, dry, and still white on the outside.
10. The centers will be slightly moist.
11. Carefully transfer the fingers to a wire rack to cool.

egg whites, sugar, clear vanilla, coconut

Taken from www.food.com/recipe/coconut-meringue-fingers-155247 (may not work)