Coconut Lime Macaroons

Author: Canadian Living

Use a rasp or fine grater for billowy, finely zested lime rind.

  • Portion size 24 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 pinch salt
  • 3/4 cups granulated sugar
  • 3 cups sweetened shredded coconut
  • 1 tablespoon finely grated lime rind
  • 2 teaspoons lime juice

Method

In stand mixer, beat egg whites until foamy; beat in cream of tartar and salt until soft peaks form.

Beat in sugar, 2 tbsp (30 mL) at a time, until stiff peaks form, about 5 minutes. Fold in coconut, lime rind and lime juice.

Drop by heaping 1 tbsp (15 mL) onto parchment paper–lined baking sheets. Bake in 325°F (160°C) oven until light golden on tops and bottoms, about 16 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 35 mg
  • Protein 1 g
  • Calories 84.0
  • Total fat 4 g
  • Potassium 49 mg
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 12 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Coconut Lime Macaroons

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