Coconut & Lime Macaroons

Coconut & Lime Macaroons

A few weeks ago, I had plans to attend a friend’s Passover Seder. I made two batches of macaroons to bring to the party; the first, a Coconut & Apricot batch, and the second, a Coconut & Lime batch. Here’s the second recipe, as promised!

The Makings:

Coconut & Lime Macaroons

  • Egg Whites – from 4 eggs
  • Almond Extract – 1 teaspoon
  • Sea Salt – 1/4 teaspoon
  • Cane Sugar – 1/2 cup
  • Lime zest – grated, from 1 lime
  • Sweetened Flaked Coconut – 14 ounces

The Sweetness:

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly grease it.

Coconut & Lime Macaroons Coconut & Lime Macaroons

2. Whisk together egg whites, almond extract, sea salt and cane sugar in a large bowl. Add in lime zest.

3. Use your hands to shape macaroon mixture into small mounds and place them on the cookie sheet. (Macaroons will not spread when they’re baking.)

Coconut & Lime Macaroons

4. Bake macaroons for approximately 12-15 minutes, turning the sheet halfway through baking time.

5. Remove macaroons and allow them time to cool on a wire rack.

Here’s a photo of both batches. :) Yum!

Coconut & Lime Macaroons

Coconut & Lime recipe adapted from La Tartine Gourmande.

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