Limey Coconut Macaroons: Simple N Sweet

Photo: Lisa Avant

Ingredients

2 1/2 cups Shredded Sweetened Coconut

1/4 cup Sugar

3 tablespoons Flour

1 teaspoon Lime Zest (I used 1 ½ small Limes)

1/8 teaspoon Salt

2 Egg Whites

2 teaspoons Fresh Squeezed Lime Juice

1/2 teaspoon almond extract

Preparation

Preheat oven to 325F degrees

In medium mixing bowl, combine Shredded Coconut, Sugar, Flour, Lime Zest, and Salt

In a small mixing bowl, whisk together Egg Whites, Lime Juice and Almond Extract.

Add the Egg Mixture to the Coconut Mixture and combine.

Using a small ice-cream scoop or tablespoon, place scoops of coconut mixture onto baking stone (or you can use a baking sheet).

Bake in the oven for approximately 30 minutes until the macaroons become a speckled golden brown and set.

Tools

Comments

Permalink Melissa Peterman
May 3, 2010

Wow Lisa,

What a fantastic recipe! Thanks for sharing!

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About

This recipe was adapted from a Coconut Macaroon Recipe by Bakers Angel Coconut. It is a refreshing twist to the standard Coconut Macaroon. Also, these were a delightfully complimentary dessert to the Cod with Soba Noodles in a Spicy Tomato Ginger Broth that was served as a main entree.