Lime and Coconut Macaroons
Light and chewy, these lime and coconut macaroons are a perfect afternoon treat, or served with lime and vanilla labneh, mangos and mango skin syrup for dessert.
Prep Time10 minutes mins
Cook Time18 minutes mins
Author: Amanda Lawson
- 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.