pushwing05 blog

March 12, 2019 By [email protected] Kitchen Addiction

One of our local grocery stores just recently had their annual citrus sale. So, naturally, I had to stock up on all of my favorite citrus fruits that I don’t get to enjoy throughout the rest of the year!

While I was stocking up, a handful of limes also made their way into the cart. I knew right away that I wanted to make coconut lime macaroons with one of them.

I don’t make coconut macaroons very often because my husband isn’t a huge fan of coconut, but I recently saw a recipe for coconut lime bars and knew that I wanted to use that flavor combination in macaroons.

The fresh lime juice gives the macaroons a bright citrus flavor. Fresh lime zest is added along with the lime juice for a a boost of flavor and a bit of color.

Since color and brightness aren’t two things that we have much of around these parts (think gray and cloudy), I wanted a dessert that would make me think of bright, sunny days!

These coconut lime macaroons did the trick! Dip them in white chocolate and you add a layer of creamy sweetness that blends perfectly with the tropical flavors!

Tips for Making Coconut Lime Macaroons

• Using a cookie scoop is the easiest way I have found to form the macaroons.
• Zest a little extra lime and top the macaroons with it for a pop of color when serving.
• You can make these macaroons whatever size you want. If you use a 1 tablespoon sized scoop, you’ll want to adjust the bake time to 10-12 minutes. If you make the macaroons using a larger 2 tablespoon sized scoop, you’ll want to adjust the bake time to 15-20 minutes.

Ingredients

• 4 egg whites
• 2/3 C sugar
• 3 tbsp fresh lime juice
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 tsp fresh lime zest
• 4 1/2 C shredded coconut
• 1/2 C all-purpose flour
• white chocolate for dipping, optional

Instructions

Preheat oven to 325. Line a baking sheet with parchment paper or a baking mat.

In a small bowl, whisk together egg whites, sugar, lime juice, salt, and vanilla extract until creamy. Stir in lime zest.

In a large bowl, toss together coconut and flour. Add wet ingredients to dry ingredients and stir until combined.

Form balls using about 1 heaping tablespoon of coconut mixture. I used a 1 1/2 tablespoon sized cookie scoop. Place on prepared baking sheet a couple of inches apart.

Bake for 12-15 minutes or until just starting to turn light golden brown.

Remove the baking sheet to a wire rack to cool.

Melt white chocolate according to package instructions. Dip bottoms of macaroons in white chocolate and place on wax paper. Allow chocolate to harden before serving.

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