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.

Coconut & Apricot Macaroons

Coconut & Apricot Macaroons

One of my friends is hosting a Passover seder tomorrow evening. When I asked her what to bring, she immediately answered, “just yourself.” But that just wouldn’t do! I prefer making things for group settings and occasions; it gives me the opportunity to try out new recipes AND not get “stuck” eating all of the leftovers. (It’s a rough job, I know. Most recently, my roomie stepped in to help me finish off the Margarita Cupcakes we had sitting in our fridge.)

Anyway, upon a bit more prying, I found out that no one had volunteered yet to bring the macaroons. Granted, she is baking a flourless chocolate cake (which I’m sure will be divine), but you’ve gotta have macaroons, too!

I found a few macaroon recipes I wanted to try, including one for Raspberry Coconut Macaroons. Alas, they didn’t have any raspberries at the grocery store, so I opted to make two other recipes. First up, it’s the Coconut & Apricot  Macaroons. (Edit: the second is a Coconut & Lime Macaroons recipe.) The subtle sweetness of the dried apricots in this recipe lends itself well to the super sweet coconut flakes. Warning: prepare to get sticky!

The Makings:

Coconut & Apricot Macaroons

  • Egg Whites – from 3 eggs
  • Almond Extract – 1 teaspoon
  • Sea Salt – 1/4 teaspoon
  • Granulated Sugar – 1/2 cup
  • Dried Apricots – 1/2 cup, coarsely chopped
  • Sweetened Flaked Coconut – 14 ounces

The Sweetness:

1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or lightly grease it.

Coconut & Apricot Macaroons

2. Whisk together egg whites, almond extract, sea salt and granulated sugar in a large bowl.

Coconut & Apricot Macaroons Coconut & Apricot Macaroons

3. Coarsely chop apricots into small pieces. Stir apricots and coconut into the mixture in the bowl.

Coconut Apricot Macaroons

4. 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 & Apricot Macaroons5. Bake until lightly golden for approximately 25-30 minutes, turning the sheet halfway through baking time.

6. Remove macaroons and allow them time to cool on a wire rack. (Scoop up the extra bits of golden coconut as you’re transferring macaroons for a quick and yummy taste test/ preview.)

Coconut & Apricot Macaroons

Recipe adapted from Martha Stewart Recipes