Strawberry Coconut Meringue Cookies

Preheat oven to 325 F. Line a baking sheet with parchment paper and set aside.

In a medium sized bowl using an electric mixer, beat egg whites and a dash of salt until soft peaks form. Add in the sugar a little at a time, beating until stiff, glossy peaks form. Gently fold in the shredded coconut, strawberries and vanilla extract.

Drop by rounded teaspoon onto the baking sheet with about 2 inches between each. Or use a heart-shaped cookie cutter to mold the meringues into heart shapes.

Bake for 15-20 minutes or until they begin to slightly brown. The centers will remain soft but the cookies should be set.