Coconut Topped Meringues Infused With Vanilla Bean

• 5 egg whites, room temperature
• 1 pinch salt
• 12 vanilla bean, seeds scraped, pod reserved for another use
• 2 12 cups confectioners' sugar
• 13 cup unsweetened dried shredded coconut

1. Preheat oven to 200F Line a rimmed sheet with parchment.
2. Using a 4-inch round template such as an inverted bowl, draw 6 circles evenly spaced on parchement; place marked sides, on a baking sheet.
3. With an electric mixer on medium speed, beat egg whites and salt until foamy.
4. Beat in vanilla seeds.
5. Gradually add sugar; beat until combined.
6. Raise speed to high, and beat until stiff (but not dry), peaks form, about 15 minutes.
7. Spoon meringue onto each circle, do not smooth tops.
8. Sprinkle about 1 tablespoons coconut over half of each mound.
9. Bake, leaving oven door slightly ajar, until outside is crisp and bottom can be removed easily from parchment, about 3 hours.
10. Let cool, Meringues can be stored in a single layer in an airtight container up to 2 days.

egg whites, salt, vanilla bean, sugar, coconut

Taken from www.food.com/recipe/coconut-topped-meringues-infused-with-vanilla-bean-386276 (may not work)