Coconut Lime Macaroons
13 people added this to their Recipe Box
This recipe makes 24 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 8484 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 12 g12g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 35 mg35mg sodium |
| potassium | 49 mg49mg potassium |
| % RDI: | - |
| iron | 11 iron |
| vit C | 22 vit C |
- Preparation time: 10 minutes
- Total time : 16 minutes
Use a rasp or fine grater for billowy, finely zested lime rind.
Ingredients
- 2 egg whites 2 egg whites
- 1/4 tsp cream of tartar 1/4 tsp cream of tartar
- 1 pinch salt 1 pinch salt
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 3 cups sweetened shredded coconut 3 cups sweetened shredded coconut
- 1 tbsp finely grated lime rind 1 tbsp finely grated lime rind
- 2 tsp lime juice 2 tsp lime juice
Preparation
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.
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.
Source : Canadian Living Holiday Cookbook: Fall 2010
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