Lime and White Chocolate Macaroons

Time to Cook: 
15 min
Time to Prepare: 
10 min
Number of Servings: 
24
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Perfect for Canada Day, these chewy cookies have a hit of lime smoothed out with a white chocolate. Macaroons (not to be confused with French macrons) are a great way to use up leftover egg whites and really quite easy to make. You can customize them however you like by adding chocolate chips, nuts, or finely chopped dried fruit. The lime in this recipe adds a great hit of citrus flavour that melds in nicely with the vanilla notes from the white chocolate. You'll want to make them again and again!

Put a little lime in your coconut

Ingredients

4 egg whites

3 cups sweetened shredded coconut

1/2 cup sugar

1 tsp vanill extract

1/4 tsp salt

zest of 1 lime

100 g of good white chocolate


Directions

1. Pre-heat oven to 350 F. Spread the coconut out on a baking sheet and bake for about 5 minutes, until the coconut barely begins to take on a little color. Remove the pan from the oven and let the coconut cool to room temperature.

2. Make sure that your mixing bowl and beaters are completely grease free, and then beat your egg whites until you have soft peaks. With the mixer still running, slowly add the sugar and continue to beat until stiff peaks form. Fold in the vanilla, salt, lime zest and cooled coconut.

3. Line baking sheets with parchment paper. Using a teaspoon, drop the coconut mixture into 1 1/2 inch blobs on the sheet, about an inch apart. Bake the macaroons for 15-18 minutes until golden. They will puff up slightly but may also fall somewhat once you remove the pan from the oven.

4. Let the macaroons cool on the baking sheet for about 5 minutes before you transfer them to a wire baking rack.

5. Once the macaroons are finished cooling, melt the white chocolate over low heat until smooth. Using a fork, drizzle the white chocolate over the macaroons evenly.

Adapted from The Kitchn