Monk Fruit In The Raw + Coconut Meringue Cookie Recipe

It’s almost the New Year, which means new healthy goals for a lot of individuals out there!  Have you ever heard of Monk Fruit In The Raw?  This was my first time being introduced to it.  Monk Fruit In The Raw is a wholesome, zero-calorie sweetener, made from delicious vine-ripened monk fruit, native to South East Asia, and has the clean, sweet taste of sugar.

Monk Fruit In The Raw packets and Bakers Bags make for easy beverages or baking as they measure cup for cup like sugar and were created specifically for baking.  Monk Fruit In The Raw provides a reduced sugar and calorie option with wholesome ingredients and the great taste you can feel good about serving your family.  The main sweetening ingredient in Monk Fruit In The Raw is simply monk fruit, a taste that works in any recipe that calls for sugar.  Monk Fruit In The Raw does not contain added table sugar, sugar alcohols (erythritol), or molasses.

Coconut Meringue Cookies

MONK FRUIT IN THE RAW | COOK TIME: 2 HOURS | MAKES 24 COOKIES

Ingredients

2 large egg whites, at room temperature
1 pinch salt
1/4 cup sugar
1/3 cup unsweetened shredded coconut, regular or reduced-fat
1/4 cup Monk Fruit In The Raw® Bakers Bag
1/2 teaspoon vanilla extract

Preparation

1. Place a rack in the center of the oven. Preheat the oven to 250° F. Line a baking sheet, preferably light-colored, with baking parchment.

2. In a mixing bowl, use an electric mixer on medium speed to beat the egg whites until foamy. Add the salt and beat on high until the whites form soft peaks. While beating, slowly add the sugar, 2 tablespoons at a time; this should take 1 minute. Continue beating until the whites form stiff peaks, 2 to 3 minutes. Using a flexible spatula, fold in the coconut, Monk Fruit In The Raw® Bakers Bag, and vanilla until just combined. Drop walnut–size mounds of the meringue onto the lined baking sheet, spacing them 1 inch apart. With the back of the spoon, smooth and slightly flatten the meringue into even mounds.

3. Bake the cookies for 2 hours. Turn off the oven and leave the meringues in the closed oven for 45 min to 60 minutes, until they are crisp in the center. Gently lift the cookies off the parchment. These cookies keep in an airtight container, up to 1 week.

I participated in a campaign on behalf of Mom CentralConsulting (#MC) for Monk Fruit In The Raw. I received a promotional item and product sample as a thank you for participating.