Coconut Meringue Fingers - egg whites

Method

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