Lime-in-the-Coconut MacaroonsDitte Isager
Lime zest is a fresh addition to macaroons, and a Microplane is our zesting tool of choice. If you can't find unsweetened coconut chips, use two 7-ounce bags of sweetened shredded coconut and reduce the sugar to 1 tablespoon.
Recipe information
Yield
Makes 24
Ingredients
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.
Preparation
Step 1
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.
Step 2
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.
Recipe notes
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