Meringue Swans

Directions

1. 1
   Heat oven to 300F.
2. 2
   Line cookie sheets with parchment paper.
3. 3
   Set aside.
4. 4
   Combine 1 tablespoon sugar and coconut in food processor bowl fitted with metal blade.
5. 5
   Cover; process 45-60 seconds or until coconut is finely chopped.
6. 6
   Beat egg whites, vanilla and cream of tartar in bowl at low speed until foamy.
7. 7
   Increase speed to high; beat, gradually adding remaining sugar until glossy and stiff peaks form.
8. 8
   Gently stir in coconut mixture.
9. 9
   Spoon meringue mixture into pastry bag fitted with 1/2-inch round tip.
10. 10
    Pipe meringue mixture into reverse S-shape for head and neck of swan.
11. 11
    Pipe 3 to 4 curved horizontal lines across base of reverse S-shape for body, pulling up at end of piping each line to form tail tips and wing tips.
12. 12
    Sprinkle with edible glitter, if desired.
13. 13
    Position 1 chocolate chip on each swan for eye, if desired.
14. 14
    Bake 10-12 minutes or until very lightly browned around edges.
15. 15
    Turn off oven.
16. 16
    Let cookies stand in oven 30 minutes with door closed.
17. 17
    Remove from oven; remove from parchment paper.