Coconut Caramel Meringues ~ paleo, primal, gluten free, dairy free

Coconut Caramel Meringues ~ paleo, primal, gluten free, dairy free

This Whimsical Cookie is so simple and cloud~like, with a chewy center and crunchy outer shell.

These simple treats might not be as popular as other cookies but there smooth melt~in~your~mouth consistency and subtle sweetness makes them one of my favorites!

The Meringue is an airy delight and a perfect alternative to other heavy, sugary, treats.

My recipe replaces regular bleached sugar with the healthier coconut sugar and maple sugar which adds a nice hint of caramel/molasses flavor to these sweet crisp cookies.

Meringue cookies as well as being delicious are also very versatile just add in some spices, or gently swirl in some food coloring, or sprinkle in some cacao powder and you can transform them from simple sweet cookies to whimsical and dainty treats. 

In my recipe I drizzle coconut caramel and melted dairy free chocolate on top to make them a little more decedent and add a smooth creamy texture to the tops.

~A word on whipping egg whites~

1) If you want to achieve the maximum volume in your egg whites, it is very important to keep fats(aka grease) and water away from your egg whites.

2) Make sure all your equipment is dry, that there is no grease in your mixing bowl, and make sure to use glass, stainless steel, or copper bowls and silicone or metal utensils are best.

3) Makes sure to avoid plastic bowls and utensils because they can be porous and hold grease.

4) In addition to these tips also make sure there are no drips of egg yolk in the whites. 

5) Eggs that are room temperature whip up better than cold ones. So after separating the egg whites from the yolks, let them rest out on the kitchen counter for about 30 minutes before you start whipping.

~So Many Flavors And Toppings!~

There are lots of flavor options and toppings you can use to change up your basic meringue recipe.

1) You can use pure extracts such as rose, vanilla, peppermint, orange, almond or hazelnut.

2) You can sift cacao powder or powdered sugar, sprinkle cinnamon, nutmeg or coconut shavings on top of them, or like I did in this recipe you can drizzle melted chocolate and coconut caramel on top after there done baking.

3) Another option is folding in nuts such as sliced almonds, pecans, or pistachios, or even chocolate chips, freeze~dried fruits, or coconut flakes before baking them. 

4) Make sure not to add liquids or your egg whites will fall/break down, so for food coloring use gel colors instead of liquid.


~Coconut Caramel Recipe~


Coconut Caramel Meringues ~ paleo, gluten free, dairy free

Coconut Caramel Meringues ~ paleo, gluten free, dairy free


  • 4 egg whites
  • 1 tsp vanilla extract
  • 1 cup coconut sugar
  • 1/3 cup maple sugar
  • 1/4 tsp cream tartar
  • pinch sea salt


  • 1) Preheat oven to 200° and line two baking sheets with parchment paper.
  • 2) Place the egg whites, coconut sugar, maple sugar, vanilla, cream of tartar, and sea salt, in the heat proof metal bowl of your stand mixer.
  • 4) Place the mixer bowl over a pot of simmering water. whisk the egg whites constantly until the sugars have dissolved.
  • 5) Remove the bowl from the the pot and place on your stand mixer with the whisk attachment (or use a hand mixer), slowly beat the egg mixture until the whites become opaque and start to thicken (this is called the "soft plop" stage).
  • 6) Then increase the speed and continue to beat until you reach "Firm peaks", Firm peaks are achieved when the whites hold their shape but the top point curls over.
  • 7) this is the point where you can add gel food coloring if you desire.(optional)
  • 8) Continue to beat until stiff peaks are formed, the mixture will be ready when you pull out the whisk and the tip doesn't curl over, but points straight up and the whites will be glossy and smooth. If you rub some of the meringue bit between your fingertips, it should feel silky.
  • 9) Transfer the the meringue mixture into a pastry bag fitted with a large star tip, pipe in circles that are about 3~4 inches across, going up as you do to creating ice cream cone effect, pipe them about 1 " apart on the parchment paper lined cookie sheet.
  • 10) Bake for 2 hours (1 1/2 hours for smaller ones), then turn off the oven and let them sit in the oven overnight or for 3~4 hours at the least. they are done when you can easily peel them of the parchment paper.
  • 11) They are best when eaten on the day you make them, but they can be stored in a air tight container for about 3~4 days, or they can be frozen as well and be eaten without dethawing for yummy cold "icecream" meringues.
  • 12) Once there done in the oven you can top them with your topping of choice. but keep in mind if you top them with something liquid such as melted chocolate or coconut caramel they must be eaten the day you top them and can not be stored or they could go bad. So I suggest topping a few at a time to eat and storing the rest.
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