Fluffy Coconut Icing
Makes 3 Cups
Ingredients
2 large egg whites
1 cup (7 ounces) sugar
1⁄4 cup plus 1 tablespoon water
1 tablespoon corn syrup
1⁄2 teaspoon vanilla extract
3⁄4 cup (2-1⁄4 ounces) unsweetened shredded coconut, toasted and cooled
Instructions
Combine egg whites, sugar, water, corn syrup, and vanilla in bowl of stand mixer and set over medium saucepan filled with 1 inch of barely simmering water (do not let bottom of bowl touch water). Cook, stirring constantly, until sugar is dissolved and mixture registers 160 degrees, 5 to 10 minutes. Remove bowl from heat. Fit stand mixer with whisk attachment and whip egg white mixture on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to whip until mixture has cooled to room temperature and stiff peaks form, about 5 minutes longer. Using rubber spatula, gently fold in coconut.
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