Coconut Nut Meringues

Coconut Nut Meringues

4 egg whites
1 cup raw organic honey
1 cup shredded unsweetened coconut (dessicatedor ground coconut works best)
1 cup ground raw nuts (we use cashews, but you can use almonds or pecans)
optional: pastry bag with 1/2 inch tip

Whip egg whites until they stand in stiff peaks. Slowly drizzle in warm honey while continuing to whip. When honey is incorporated, fold in coconut and ground nuts. Drop or pipe with a pastry bag teaspoons or tablespoon size rounds onto baking sheets. Bake at 250 degrees for 1 hour or until hardened. Turn off oven and let them harden.

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Did you find the honey leached out during cooking? I split my batch and put cacao and hazelnut in half and just sprinkled coconut over the other half - the coconut ones all have a little ring of candied honey around the edges but the others are fine! V strange!