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.
COCONUT MACAROON SANDWICHES WITH LIME CURD
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Dessert Bake Christmas Lime Coconut Edible Gift Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 1/2 dozen sandwich cookies
Number Of Ingredients 20
Steps:
- Make Macaroons:
- Heat oven to 325°F with racks in upper and lower third. Line 2 large baking sheets with parchment paper.
- Stir together coconut, sugar, flour, and salt until combined well, then add egg whites and almond extract and stir until combined well.
- Pack dough in a teaspoon measure, preferably with offset spatula, scraping it level, then use spatula to remove dough from teaspoon in a single mound. Arrange mounds, rounded side up, 1 inch apart, on baking sheets.
- Bake until just springy to the touch and bottoms are pale golden, 8 to 12 minutes, switching position of sheets halfway through baking.
- Remove cookies from oven and sprinkle while still hot with edible glitter, if using. Cool cookies on baking sheet 1 minute, and transfer to racks to cool completely.
- Make Lime Curd:
- Whisk together lime zest and juice, sugar, cornstarch, and salt in a 2-quart heavy saucepan until cornstarch is dissolved, then whisk in butter. Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute. Remove pan from heat.
- Lightly beat yolks in a small bowl, then slowly add 1/4 cup lime mixture, whisking. Add yolk mixture to remaining lemon mixture, whisking, then cook over low heat, whisking constantly, until curd is thick enough to hold marks of whisk, 1 to 2 minutes. Transfer to a bowl, then cover surface with wax paper and chill until cold, about 1 hour.
- Assemble Cookies:
- Transfer lime curd to plastic bag and press out excess air. Snip a 1/8-inch opening in bottom corner of bag, then twist bag firmly just above curd.
- Put 1 cookie, flat side up, on work surface and pipe about 1/2 teaspoon lime curd onto cookie, then top with another cookie, flat side down, to form a sandwich. Make more sandwiches in same manner.
LIME & GIN COCONUT MACAROONS
I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! -Milissa Kirkpatrick, Angel Fire, New Mexico
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Whisk the first 6 ingredients until blended. In another bowl, toss coconut with flour; stir in egg white mixture., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are light brown, 15-18 minutes. Remove from pans to wire racks to cool completely., Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 133 calories, Fat 7g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
PUT-THE-LIME-IN-THE-COCONUT MACAROONS
Fresh lime zest and juice are added to coconut macaroons that are drizzled with white chocolate. Delightful! Store well covered at room temperature for 2 to 3 days, though they won't last that long!
Provided by Nicole G
Categories Desserts Cookies Macaroon Recipes
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Mix coconut, sweetened condensed milk, lime juice, zest, and vanilla extract in a bowl until well combined.
- Beat egg whites and salt with an electric mixer until stiff peaks form. Fold into the macaroon batter until incorporated. Drop tablespoonfuls of batter onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 30 minutes. Cool cookies on a wire rack.
- Melt white chocolate in a microwave-safe glass or ceramic bowl for 1 minute. Stir; continue cooking until smooth and glossy, about 30 seconds more.
- Dip the bottom of each cookie into the melted chocolate. Return to the parchment paper. Drizzle remaining melted chocolate over the top. Let stand until hardened, about 10 minutes.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 23.2 g, Cholesterol 7.5 mg, Fat 9 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 7 g, Sodium 89.2 mg, Sugar 20.5 g
CRANBERRY LIME MACAROONS
It wouldn't be the holidays for my family and friends if I didn't make these chewy lime-flavored macaroons. I usually make several batches a week during the season..-Alisa Costa, Chatham, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk egg whites for 1 minute. Whisk in the sugar, vanilla, lime zest and salt. Stir in coconut and cranberries., Drop by rounded tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 100 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 58mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
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.
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COCONUT LIME MACAROONS - A KITCHEN ADDICTION
From a-kitchen-addiction.com
4.8/5 (17)Total Time 30 minsCategory DessertCalories 127 per serving
- Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a baking mat.
- In a small bowl, whisk together egg whites, sugar, lime juice, salt, and vanilla extract until creamy. Stir in lime zest.
- In a large bowl, toss together coconut and flour. Add wet ingredients to dry ingredients and stir until combined.
- Form balls using about 1 heaping tablespoon of coconut mixture. I used a 1 1/2 tablespoon sized cookie scoop. Place on prepared baking sheet a couple of inches apart.
LIME-IN-THE-COCONUT MACAROONS RECIPE | BON APPéTIT
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3.3/5 (17)Estimated Reading Time 50 secsServings 24
- Coconut shavings (also called coconut chips) are available at many natural foods stores and some supermarkets.
- Place racks in upper and lower thirds of oven; preheat to 325°. 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.
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- In a large bowl, toss together the coconut and the flour until the coconut is evenly covered with flour. Stir in the lime zest.
- Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the lined baking sheet, about an inch apart. Press any loose coconut into the cookie so they do not burn.
GOOEY COCONUT LIME MACAROONS RECIPE | BEYOND FROSTING
From beyondfrosting.com
Reviews 2Estimated Reading Time 5 minsCategory DessertTotal Time 25 mins
- In a large bowl, toss together the coconut and flour until coated. Stir in the vanilla extract and almond extract (or double the vanilla and omit the almond extract), sweetened condensed milk and lime zest and mixed until combined and sticky.
- Use a medium-size (about 1 tablespoon) cookie scoop to drop the mixture onto the lined baking sheets, about 1-inches apart. Round out the tops of the coconut mounds to press in any loose coconut so that it doesn’t burn.
- Bake for approximately 12 to 15 minutes, rotating the pans halfway through the baking time, until golden brown and fragrant. Cool complexly on the baking sheets.
COCONUT LIME MACAROONS - THE BLOND COOK
From theblondcook.com
Cuisine AmericanCategory DessertServings 45Total Time 30 mins
- Using a cookie scoop, scoop mounds (about a tablespoon for each cookie) of the dough on a baking sheet lined with parchment paper approximately 1 inch apart.
COCONUT LIME MACAROONS - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
Ratings 1Category Dessert, SnackCuisine American, ItalianEstimated Reading Time 5 mins
- Separate the egg whites from the egg yolks when you take them out of the refrigerator. Let the egg whites warm to room temperature for 20 to 30 minutes before you start making the recipe.
- Combine the egg whites with the sugar in a large glass or stainless steel bowl. Beat with an electric mixer for 2 minutes. The egg whites should be frothy and starting to thicken.
- Add the lime zest and juice and beat another minute. The egg white mixture should form soft peaks.
COCONUT LIME MACAROONS - DIVALICIOUS RECIPES
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COCONUT LIME FRENCH MACARONS (VIDEO) - TATYANAS EVERYDAY FOOD
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Category DessertCalories 200 per serving
- I highly recommend using a kitchen scale for this recipe as the ingredients need to be precisely measured for best results. First, place the egg whites and granulated sugar into a mixer bowl and whisk on high speed for 3 to 4 minutes, just until stiff peaks form. Add in the coconut extract and whisk for another 15 seconds, just until the flavor is incorporated.
- Next, prepare the dry ingredients. Sift the almond flour and confectioner's sugar into a large mixing bowl using a fine mesh sifter. Add the whisked egg whites to the bowl and using a spatula, begin coming the dry ingredients and egg whites. I use the flatten and fold method; check out my video recipe to see how it's done. Mix from the bottom of the mixing bowl, bringing up any dry ingredients, and flatten the egg whites against the sides of the mixing bowl. Keep mixing for a few minutes, until the batter reaches 'lava stage' - it will ribbon off the spatula and set down on itself in 10 seconds.
- Transfer the macaron batter into a pastry bag tipped with simple, round tip; I used Ateco tip #806. Prepare two large baking sheets by lining them with parchment paper or a silicone mat. Pipe 1-inch (2.5-cm) macarons onto the prepared baking sheets, spacing them about an inch apart. Once the baking sheet is full, tap the pan hard a few times against your work surface to release any trapped air bubbles. Pop any bubbles that rise to the surface with a toothpick.
- Allow the macarons to rest at room temperature for 1 hour, or until a thin film forms on the top. This process can take longer in high humidity climates. Preheat the oven to 315F/157C. Bake the rested cookies for 17 to 19 minutes, just until the edges start turning a golden color and the cookies come off the paper easily. Remove the cookies from the oven and let them cool completely.
COCONUT KEY LIME MACAROONS - DESSERT NOW, DINNER LATER!
From dessertnowdinnerlater.com
4.5/5 (2)Estimated Reading Time 2 mins
- Using a #50 scoop (about 1½ Tbsp), scoop cookie dough balls onto a greased or lined baking sheet. Sprinkle the tops of the raw macaroons with the remaining zest on top.
- Bake at 350*F for 12-15 minutes or until the edges and bottom of the cookies are browned. Allow to cool completely. Enjoy!
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