These sweet and zesty coconut macaroons are a refreshing change from traditional macaroons. One bite and you'll be swept away to the Caribbean, with palm trees blowing in the breeze.
| Servings | Prep Time |
| 16 macaroons | 15 minutes |
| Cook Time | Passive Time |
| 16 minutes | 10 minutes |
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These sweet and zesty coconut macaroons are a refreshing change from traditional macaroons. One bite and you'll be swept away to the Caribbean, with palm trees blowing in the breeze.
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Ingredients
- 8 ounces coconut shredded and sweetened
- 2/3 cup sweetened condensed milk
- 2 tsp lime zest freshly grated
- 1 tsp lime juice freshly squeezed
- 1 tsp vanilla extract
- 1 eggwhite
- 1/4 tsp salt
Servings: macaroons
Instructions
- Pre-heat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium sized bowl, combine the coconut, sweetened condensed milk, lime zest, lime juice and vanilla extract.
- In a separate bowl, beat and egg white until stiff for about four minutes on a high speed using an electric mixer.
- Fold the egg white carefully into the coconut mixture.
- Using a 2 tablespoons scoop, drop the coconut mixture onto the parchment paper lined baking sheet 2 inches a part.
- Bake on center rack of the oven for 16 minutes or until the bottom edges and top are golden.
- Cool and store in an airtight container until ready to serve. No more than a few days!
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