Meringue Swans

• 1/2 cup sugar
• 1/3 cup sweetened flaked or shredded coconut
• 2 Land O Lakes Egg (whites only)
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• Edible white glitter, if desired
• Mini real semi-sweet chocolate chips, if desired

1. Heat oven to 300F.
2. Line cookie sheets with parchment paper.
3. Set aside.
4. Combine 1 tablespoon sugar and coconut in food processor bowl fitted with metal blade.
5. Cover; process 45-60 seconds or until coconut is finely chopped.
6. Beat egg whites, vanilla and cream of tartar in bowl at low speed until foamy.
7. Increase speed to high; beat, gradually adding remaining sugar until glossy and stiff peaks form.
8. Gently stir in coconut mixture.
9. Spoon meringue mixture into pastry bag fitted with 1/2-inch round tip.
10. Pipe meringue mixture into reverse S-shape for head and neck of swan.
11. Pipe 3 to 4 curved horizontal lines across base of reverse S-shape for body, pulling up at end of piping each line to form tail tips and wing tips.
12. Sprinkle with edible glitter, if desired.
13. Position 1 chocolate chip on each swan for eye, if desired.
14. Bake 10-12 minutes or until very lightly browned around edges.
15. Turn off oven.
16. Let cookies stand in oven 30 minutes with door closed.
17. Remove from oven; remove from parchment paper.

sugar, coconut, egg, vanilla, cream of tartar, white glitter, semisweet chocolate chips

Taken from www.landolakes.com/recipe/690/meringue-swans (may not work)