If you're living someplace warm and sunny or lucky enough to be vacationing in one right now, you may want to just skip down to the recipe while I rant and rave about the very un-springlike weather we've been having here in the Northeast. Temps in the 20's with occasional blasts of snow and hail and crazy high winds seem to be daily occurrences! Ugh!! Other than my incessant complaining (and driving my husband wild with my several-times-a-day turning up the thermostat) I've been doing my part by cooking food that's light and warm-weather conducive, as if by doing so, I can will in the good weather. We can only hope, right? In any case, these Coconut Lime Macaroons, are the taste of sunny, tropical, lazy days, so at least we can live vicariously!
It's getting to be that macaroon-time of year too. If you celebrate Passover, you know what I mean. Sure, I'll make the one I've been serving since time began or there would be some very unhappy people at our Seder (click here for the recipe), but every year, I find myself hunting for new and unusual ways to serve up this traditional flourless coconut cookie and this zesty, citrusy, easy-to-make version is definitely a keeper!
Bake up a batch and maybe all our collective energies will help usher in some warmer weather!! Please!!!!
Coconut Lime Macaroons
Makes about 20-24 cookies
Prep Time: 12-15 minutes; Bake Time: 15-18 minutes
- 6 ounces unsweetened, shredded coconut (about 5 1/2 cups)
- 1 teaspoon finely grated lime zest
- 2 tablespoons freshly squeezed lime juice (from about 4-5 limes--depends on how large the limes are)
- 3 large egg whites
- 1/2 cup sugar
- 1/4 teaspoon salt
1. Divide the oven into thirds and preheat to 350ºF. Line 2 cookie sheets with parchment paper. Set aside.
2. Place half of the coconut in a small bowl and add the lime zest and juice. Toss well with a fork to moisten the coconut evenly. Set aside.
3. Place about 1 inch of water in the bottom of a double boiler and bring to a simmer over medium heat. In the top bowl of the double boiler, place the remaining coconut, egg whites, sugar and salt and use a wooden spoon to mix together. Place the bowl over the simmering water and stir for 4-5 minutes, until the mixture looks foamy and opaque. Remove the bowl from the heat and fold in the lime/coconut mixture.
4. Place mounded tablespoons of the batter onto the prepared sheets about an inch apart (these don't spread a whole lot) and bake one tray at a time for about 10 minutes reversing the cookie sheets front to back and top to bottom at the 5 minute mark. Lower the heat to 325ºF and bake for another 5-8 minutes, until the edges start to look toasty brown and the bottoms of the cookies are golden. Check early because these tend to brown pretty quickly.
5. Transfer the cookies to baking racks and let sit on the pans on the racks for about 10 minutes. Then use a metal spatula to transfer the cookies to the racks to finish cooling completely. Store in airtight container for about 3-4 days but these are best on day one or two. After that they may start to dry out a bit.
Note: Recipe adapted from Wintersweet by Tammy Donroe Inman. The original recipe calls for Key Limes but I couldn't find any so I used regular limes and these came out just delicious.