Coconut Lime Macaroons Food
LIME-IN-THE-COCONUT MACAROONS
Provided by Austin Zimmerman
Categories Dessert Passover Low Fat Lime Coconut Kosher for Passover Lime Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 6
Steps:
- Place racks in upper and lower thirds of oven; preheat to 325°F. Whisk egg whites and sugar in a large bowl just until frothy. Whisk in lime zest and salt. Add coconut and fold to coat.
- Drop heaping tablespoonfuls of coconut mixture onto 2 parchment paper-lined rimmed baking sheets. Bake, rotating pans halfway through from top to bottom and back to front, until golden brown, 18-22 minutes. Let cool on baking sheets. DO AHEAD: Macaroons can be made 1 day ahead. Store airtight at room temperature.
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
COCONUT LIME MACAROONS
Time 22m
Number Of Ingredients 9
Steps:
- Preheat oven to 325*F Line baking sheet with non-stick foil, parchment paper or a baking mat. In a small bowl whip together egg whites, sugar, lime juice, salt, and vanilla extract until foamy. Stir in lime zest. In a large bowl toss together coconut and flour. Add wet ingredients to dry ingredients and stir until well incorporated. Using a small cookie scoop or a spoon, form small balls and place on cookie sheet 2 inches a part. Bake 10 - 12 minutes, turning 1/2 way through. Remove from oven. Allow cookies to cool for 2 minutes before transferring to a wire rack. Once cool, melt chocolate and dip macaroons into chocolate. Turn macaroons upside down, allowing to dry and harden before serving.
COCONUT AND LIME MACAROONS
Crunchy on the outside and soft and gooey in the center. The zesty lime topping contrasts wonderfully with sweet coconut.
Provided by Jamilahs_Kitchen
Categories Dessert
Time 30m
Yield 12-14 macaroons, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 F.
- Line two baking sheets with baking parchment. Putt the egg whites, dried coconut, sugar, vanilla extract and flour in al arge heavy pan. Mix well.
- Place over a low heat and cook for 6-8 minutes, stirring constantly to make sure it does not stick. When the mixture becomes the consistency of thick oatmeal, remove from the heat.
- Place spoonfuls of the mixture in rocky piles on the lined baking sheets. Bake for 12-13 minutes, until golden brown. Remove from the oven and leave to cool completely on the baking sheets.
- To make the topping put the confectioners sugar and lime rind into a bowl and add enough lime juice to give a thick pouring consistency. Place a spoonful of icing on each macaroon and allow it to drip down the sides.
Nutrition Facts : Calories 513.1, Fat 27.6, SaturatedFat 24.4, Sodium 53.5, Carbohydrate 64.7, Fiber 7.5, Sugar 48.2, Protein 6.5
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- Drop heaping tablespoonfuls of coconut mixture onto 2 parchment paper–lined rimmed baking sheets. Bake, rotating pans halfway through from top to bottom and back to front, until golden brown, 18–22 minutes. Let cool on baking sheets.
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