Mary Berry Coconut Meringue Slices

I made these on a rainy Thursday when I’d promised to bring “something sweet but not too sweet” to my friend Jules’s book club. I’ll be honest—this nearly ended in disaster. I overwhipped the egg whites the first time and ended up with something closer to coconut jerky than a meringue. The base was spot on—soft, buttery, shortbready—but the topping? Absolute heartbreak.

Second round, I took my time, kept the sugar slow and steady, and voilà—the meringue was glossy, marshmallow-light, and crisped to golden perfection. If you’ve ever struggled with sunken, soggy meringue slices, let me show you how I fixed that.

Why This One Works So Well

What surprised me was how forgiving this bake is once you get the meringue right. The base is rich and sturdy enough to hold the soft topping without collapsing—but it’s still delicate. Most recipes don’t balance that contrast quite as well. Mary’s trick? Chilled margarine. I know, sounds odd—but it keeps the base crumbly and short, like a proper biscuit, not cakey.

Also, the desiccated coconut does something magical in the oven—it toasts and adds this nutty sweetness that plays beautifully with the soft meringue and crunchy almonds on top.

INGREDIENTS + WHY THEY MATTER

• Chilled Margarine – Keeps the base firm and short. I once tried softened butter—too greasy, lost all structure.
• Superfine Sugar – Dissolves smoothly in both base and meringue. I tested granulated once and got gritty peaks. Never again.
• Egg Yolks – Enrich the base. Makes it almost shortbread-like.
• Egg Whites – Whipped for volume. Needs to be clean and room temp or it won’t peak properly.
• Desiccated Coconut – Adds chew and toasty flavour. Skipping it? Not an option.
• Slivered Almonds – Crunch and a touch of elegance. They toast beautifully on top.

Making It Yours (Without Ruining It)

• Gluten-Free – Swap self-raising flour for a GF self-raising blend. I used Doves Farm and it worked well—just slightly more crumbly.
• Dairy-Free – Use dairy-free margarine. I tested with Flora Plant Butter and had no issues.
• Nut-Free – Skip the almonds and add a sprinkle of toasted coconut flakes for crunch.
• Fruit Twist – A thin layer of raspberry jam under the meringue is chef’s kiss. Not classic, but dreamy.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Meringue wept/sank	Sugar added too fast or not fully mixed	Add sugar gradually, and keep whisking
Base too tough	Margarine too soft	Use chilled margarine straight from the fridge
Slices crumbled when cut	Didn’t cool fully	Cool completely in the tin before slicing

HOW TO MAKE MARY BERRY’S COCONUT MERINGUE SLICES

1. Prep the Tin – Line an 11x7in tin with nonstick baking paper. Trust me, you don’t want to scrape meringue out of the corners later.
2. Make the Base – Cream chilled margarine with sugar until pale. Add yolks, milk, vanilla, and beat again. Fold in flour. It’ll feel stiff—that’s perfect. Press into the tin.
3. Whip the Meringue – Clean bowl, no yolk in sight. Whisk egg whites to stiff peaks, then add sugar one teaspoon at a time, whisking well. Fold in coconut.
4. Assemble – Spread meringue over base, then scatter over almonds. Don’t press them in—they’ll sink.
5. Bake – 320°F (or 270°F fan) for 35 minutes. The top should be golden, crisp, and slightly cracked.
6. Cool – Leave in the tin until completely cool. Then slice carefully with a sharp knife.

TIPS FROM MY KITCHEN

• I rotate the tin halfway through baking so it browns evenly.
• I let the meringue sit for 5 minutes before baking—it firms up a touch and spreads less.
• If using a glass dish, reduce oven temp slightly—mine browned too fast the first go.

STORAGE + SERVING

• Lasts: Up to 5 days in an airtight tin. Stays crisp surprisingly well!
• To Freeze: Freeze slices individually, then bag once solid. Thaw at room temp—don’t microwave.
• Serve With: Fresh berries, or (my guilty pleasure) a blob of clotted cream.

FAQs – Real Query Answers

Q: Can I use regular sugar instead of superfine?
A: I wouldn’t. Superfine melts into the meringue better. If you’re desperate, blitz granulated in a blender for a few seconds.

Q: Can I use butter instead of margarine?
A: I tried it—nice flavour, but it changed the base texture. Softer and more prone to spreading. Stick to chilled margarine for best results.

Q: Why does my meringue collapse after baking?
A: Could be overwhipped whites or sugar added too quickly. Also—don’t open the oven during baking!

Q: Can I add fruit under the meringue?
A: A spoon of jam or thin layer of stewed berries works well—but not too wet, or it’ll sog the base.

Try More Recipes:

• Mary Berry Ginger and Orange Polenta Cake
• Mary Berry Baked Peaches with Marsala and Almonds
• Mary Berry Indulgent Chocolate Surprise
• Mary Berry Quickest Ever Lemon Meringue Pie