Coconut Pavlova Stacks

• 2 None egg whites
• 1/2 cup granulated sugar
• 1 tbsp flaked coconut
• 1 1/4 cups heavy cream
• 2 tsp powdered sugar, sifted
• 1 cup raspberries
• 2 None passionfruit, halved
• None None Flaked coconut, toasted, to serve

1. Preheat the oven to 300u0b0F. Line 2 baking pans with parchment paper.
2. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in granulated sugar, 1 tbsp at a time, until mixture is thick and glossy. Beat in coconut.
3. Spoon 8 even dollops of meringue onto prepared pans, 3 inches apart. Using the back of a metal spoon, spread meringue out to 2 1/2-inch discs.
4. Bake 10 mins. Reduce oven temperature to 250u0b0F. Bake a further 30-35 mins. Turn oven off and allow meringues to cool in the oven with door ajar.
5. Meanwhile, beat cream and powdered sugar in a clean bowl with electric mixer to form stiff peaks.
6. Spread half the meringues thickly with whipped cream. Top each with a few raspberries and a teaspoon of passionfruit pulp. Repeat layers. Top with coconut and a drizzle of passionfruit.

egg whites, granulated sugar, coconut, heavy cream, powdered sugar, raspberries, passionfruit, coconut

Taken from recipes-plus.com/api/v2.0/recipes/31426 (may not work)