Lime-in-the-Coconut Macaroons

[Soliloquy]

From Epicurious:

• 2 large egg whites
• 1/4 cup sugar
• 1 tablespoon finely grated lime zest
• 1/4 teaspoon kosher salt
• 7 ounces unsweetened coconut shavings (about 4 cups)

• Ingredient info: Coconut shavings (also called coconut chips) are available at many natural foods stores and some supermarkets.

Place racks in upper and lower thirds of oven; preheat to 325°F. Whisk egg whites and sugar in a large bowl just until frothy. Whisk in lime zest and salt. Add coconut and fold to coat.

Drop heaping tablespoonfuls of coconut mixture onto 2 parchment paper-lined rimmed baking sheets. Bake, rotating pans halfway through from top to bottom and back to front, until golden brown, 18-22 minutes. Let cool on baking sheets. DO AHEAD: Macaroons can be made 1 day ahead. Store airtight at room temperature.​

 

[Dorothy]

This sounds like a good recipe to try. `Can you use lime juice in place of the grated lime zest, just wondering if it would still come out right if you were to use the lime juice instead.

 

[Soliloquy]

Go ahead and try a tablespoon of lime juice, it will be more moist

 

[Mayvin]

This sounds simple too! I love the taste of lime mixed with coconut, I'll check this recipe out.

 

[Becky]

Mmmmm I love coconut macaroons, this sounds gorgeous! Only problem is that I can't resist them when they are hot so they don't last long!