Coconut Meringue Kisses with Chocolate Coconut Buttercream

makes 12 meringues

Made using our Professional Piping Set



  • 2 egg whites
  • 6 drops Natural Coconut Flavour
  • 125g caster sugar
  • 2 tbsp desiccated coconut


  • 50g butter, softened
  • 100g icing sugar
  • 1 tbsp cocoa powder
  • 6 drops Natural Coconut Flavour
  • 1 tbsp boiling water


  1. Preheat the oven to 120°C/250°F.
  2. In a clean, dry bowl, whisk the egg whites and coconut flavour into stiff peaks using an electric hand mixer.
  3. Gradually add the caster sugar, whisking all the time, until a glossy mixture is formed.
  4. Line two baking sheets with parchment. Spoon the meringue mix into a piping bag fitted with a large star nozzle. Pipe 24 rosettes of meringue, approx. 4cm Dia., onto the baking sheets.
  5. Sprinkle each meringue with a little desiccated coconut and bake for 1 hour. Remove from the oven and allow to cool completely.
  6. To make the buttercream, place all of the ingredients into a bowl and mix well until smooth.
  7. Spoon a teaspoon of buttercream onto the flat side of one meringue and sandwich together with a second meringue. Sandwich together the remaining meringues.