Light and chewy, these lime and coconut macaroons are delicious for dessert or afternoon tea. I’m serving them for my annual ladies’ lunch, together with lime and vanilla labneh, and mango slices in mango skin syrup. The syrup is a recipe from the wonderful authors of https://cornersmith.com.au/shop/use-it-all/
If you were to serve these lime and coconut macaroons as dessert for just a few guests, you might like to arrange them on an elegant plate, place a dollop of labneh on top, then spoon over the diced mango and a little syrup. However, this is a lot of work for many guests if you have no help in the kitchen! Often, I like to serve my desert offerings as a buffet so that my guests can help themselves.
Here’s the recipe for the mango slices with mango skin syrup, and vanilla and lime labneh: https://atamandastable.com.au/mango-slices-with-mango-syrup-and-vanilla-and-lime-labneh/
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Lime and Coconut Macaroons
- 4 egg whites
- 1 cup caster sugar
- 3 cups shredded coconut
- 2 limes, zest only (save the lime juice for the labneh)
- Preheat the oven to 170°C (150°C fan-forced) and line 2 baking trays with baking paper.
- Beat the egg whites in an electric mixer until soft peaks form.
- Gradually add the sugar, then beat for about 3 minutes until the mixture is smooth and satiny.
- Fold in the coconut and the lime zest.
- Arrange the macaroons on a tray. If you're planning to plate them indiviually, you may wish to make them a little larger and flatten them a little in the centre with the back of a spoon. This will give you a small well for a spoonful of labneh.
- Cook for about 18 minutes until they've darkened a little in colour.
- Cool the macaroons on a wire rack and store in an airtight container.