Today, I decided to tempt you with a twist on coconut macaroons. They are crunchy on the outside, chewy on the inside, with a pop of bright lime… you’ll be loving me all summer, I promise!
Now, to the question of proper macaroon colour. There is much debate over whether coconut macaroons should it be snow-white or golden. I tried both and I have to say, both are good. It really depends on how crispy you’d like them.
Most importantly, I prefer mine bite-sized. Because that makes them easier to pop into your mouth… and then have another one… and another one… and another one… Hey, I never said you had to share them! 😉
- 150 to 180g / 5.3 to 6.3 oz. / 1 to 1½ cups grated coconut
- 100g / 3.5 oz. / ½ cup caster sugar
- 3 egg whites
- ½ teaspoon vanilla powder
- Zest of 1 lime
- Optional: juice of half a lime
Preheat the oven to 150°C / 300°F.
In a bowl, combine ⅔ of the coconut with the rest of the ingredients. Mix well with a spatula or wooden spoon. If the mix is too moist, add more coconut.
Take a teaspoonful of mixture and press and form into a rough ball or dome.
Place on a non-stick baking sheet and bake for 10-15 minutes, or until lightly golden. Don’t overbake or they will be dry.