Toasted Coconut Baked Alaska

INGREDIENTS:1 pint coconut gelato
8 oz. shredded coconut
32 egg whites
24 oz. sugar DIRECTIONS:Toast coconut at 325°F until brown. On a tray fill four ring molds with toasted coconut; divide evenly. Fill molds with coconut gelato, then return gelato to freezer. Begin meringue by whipping egg whites at high speed while adding sugar. Stop when meringue is fluffy.

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