Tested till perfect Coconut Lime Macaroons

Coconut Lime Macaroons

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

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe2 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 16 minutes
  • Portion size 24 cookies


  • 2 2egg whiteegg whites
  • 1/4 tsp 1/4tspcream of tartar
  • 1 pinch 1pinchsalt
  • 3/4 cup 3/4cupgranulated sugar
  • 3 cups 3cupssweetened shredded coconut
  • 1 tbsp 1tbspfinely grated lime rind
  • 2 tsp 2tsplime juice
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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 Information Per cookie: about

cal 84 pro 1g total fat 4g sat. fat 4g
carb 12g fibre 1g chol 0mg sodium 35mg
potassium 49mg

% RDI:

iron 1 vit C 2
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