Delicate and substantial at the same time, Nick Malgieri's pistachio-topped coconut meringues are chewy on the inside and crisp on the outside. For the best results, bake them on a dry day: Humidity can make meringues disappointingly soft.
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2 cups sweetened shredded coconut (7 ounces)
1 cup sugar
2 teaspoons cornstarch
4 large egg whites
Pinch of salt
1/2 cup salted roasted pistachios, coarsely chopped and sifted to remove dust
How to Make It
Preheat the oven to 300° and position racks in the middle and lower thirds. Line 2 large baking sheets with parchment paper.
In a food processor, pulse the coconut, 1/3 cup of the sugar and the cornstarch until finely ground. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites and salt at medium-high speed until firm peaks form. Add the remaining 2/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff. Fold in the coconut mixture.
Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip. Pipe 1 1/2-inch mounds of meringue onto the baking sheets, about 1 inch apart. Sprinkle with the pistachios and bake for 25 minutes, until the meringues are very slightly browned and set but not dry; shift the sheets from top to bottom and front to back halfway through for even baking. Turn the oven off, prop the door open about 8 inches and let the meringues dry for 1 hour. Transfer the baking sheets to racks and let the cookies cool completely.
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