Use a rasp or fine grater for billowy, finely zested lime rind.
- Portion size 24 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 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
MethodIn 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
- Iron 1.0
- Vitamin C 2.0