Why would you put the lime in the coconut? Perhaps to make delicious coconut lime macaroons.
Okay, so I didn’t literally put the lime in the coconut to make these treats. Technically, I put the lime and the coconut into a meringue and (gently) mixed it all together. This was the first time I’ve used cream of tartar to stabilize my egg whites, and I’m glad I did. It took far less time to reach both soft peak and stiff peak stage during the meringue preparation. Big thanks to The Culinary Chase for this recipe, which I adapted just slightly.
While these baked, my kitchen smelled a bit like a mojito, prompting Mike to call these “mojito-roons.” The end result is a very light cookie with a great balance of coconut and lime flavor. They were a big hit at last night’s seder.
Ingredients
- 2 egg whites
- 1/4 teaspoon cream of tartar
- pinch of salt
- 3/4 cup sugar
- zest from 1 lime
- 2 teaspoons lime juice
Preparation
Preheat oven to 325 degrees. Line two baking sheets with parchment.
In a mixer fitted with the whisk attachment, beat egg whites until foamy.
Beat in cream of tartar and salt until soft peaks form, then add sugar, about 2 teaspoons at a time, beating until stiff peaks form (about 5 minutes).
Fold in coconut, lime zest, and lime juice.
Using a 2-inch cookie scoop, drop scoops of batter onto prepared sheets; you can fit about 8 or 9 drops on each sheet.
Bake for 14-16 minutes, until tops are just golden. Cool on baking sheets for 10 minutes, then remove to a wire rack to cool completely.
Store in an airtight container at a cool room temperature for about 3 days. Meringue-based cookies like macaroons will start to break down in warmer rooms, so cooler room temperatures are better.
amy bakes in the 'burgh 