Ingredients
10 large egg whites
2 1/4 cups sugar
1/4 teaspoon salt
4 cups (8 sticks) unsalted butter, softened
1/2 cup cream of coconut
1/2 teaspoon pure coconut extract
Preparation
Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 3 minutes.
Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and extract.
