Crunchy on the outside, chewy in the middle, and loaded with lime – These Coconut Lime Macaroons are irresistible! Bet you can’t stop at 1!
We’re keeping this convo to a minimum today, k?
Not a lot of talking.
It’s raining and rain gives me the blues. I will be grateful of the rain once the trees blossom, the flowers bloom, and blue skies are all I see.
I’m harrumphing it. Grumpy cat status.
I need to get out of this funk.
So right now, instead of questioning the purpose of life, I’m going to give this life some purpose.
Boom. Coconut Lime Macaroons.
Not the fancy French macarons. Those are… Not difficult to make; however, one wrong move and you end up wasting your precious almond flour. We’re going to skip the French macaron and make macaroons. There’s a difference.
These macaroons are American. What I’ve known to be the American version, anyway. American macaroons are made with sweetened flaked coconut, extract flavoring, and sweetened condensed milk. You bind those sucka’s with egg whites and bake.
You pull these these golden little mounds out of the oven. The second you bite into them you are greeted with crunchy coconut, followed by a chewy interior.
I went a step further. Inspired by the tropics and margaritas – By vacations and hot summer evenings, I added lime zest and juice to this simple batter. It took a simple macaroon from OK, this is pretty good to – Holy crap – This is remarkable. And I try not to say that about the things I bake, but the adjective fits here.
It’s the lime, man. The lime makes all the difference. It takes a simple moment and turns it into an extended trip.
In your mouth.
Preheat the oven 325°F. Line 2 large baking sheets with parchment paper and set aside.
In a large bowl combine the sweetened condensed milk and vanilla extract. Mix with a silicone spatula until combined. Add the coconut, lime zest, and lime juice and stir with spatula until combined. Set aside while you beat the egg whites.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and salt on medium/high speed until stiff peaks form, about 3-4 minutes. Be careful not to overbeat the egg whites. Fold the egg whites into the coconut/lime mixture until no white streaks remain.
Using a small cookie scoop, scoop coconut/lime balls onto prepared baking sheet, leaving about 1 1/2 inches of space between each coconut/lime ball.
Place baking sheet in the oven. Bake, rotating halfway through for 25-30 minutes or until macaroons are light golden brown on top and the underside is tan.
Remove macaroons from the oven and allow them to cool for about 5 minutes or so, then transfer them to a cooling rack to cool completely.
Makes about 45 small macaroons
Adapted from: Fine Cooking
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