Have you guys ever heard the song “Coconut” by Harry Nilsson? We’re talking old school here, kids. If you haven’t, listen to it – it’s such a fun song. A song that I can’t help but singing out loud when I’m making mixing these babies up. My apologies in advance, it’ll be stuck in your head for a week! One of the lyrics is “put the lime in the coconut and you’ll feel better”… Harry was onto something – these little bites are a true taste of summer days, something that I’ve desperately been needing a dose of lately.
Macaroons are kind of an old fashioned sweet made with egg whites and shredded coconut. They’re great, because they’re really adaptable to switching up with different flavor combinations. But to be honest, you’re not going to want to look any further than the addition of the fresh zesty lime…
I got the recipe from my friends at Main Street Shop & Coffeehouse, who offer them in the afternoons when they’re open in season. I’m missing so many things now that everything is closed for the winter here on Chincoteague Island. Spring can’t come soon enough, y’all.
These macs couldn’t be easier to whip together, using just a few simple ingredients. Since they don’t have a bunch of butter, or oil, or egg yolks – they’re not too bad on the waistline. Also gluten-free for all you folks looking out for that.
After baking until golden brown, I let them cool and then give a nice drizzle of dark chocolate. They freeze beautifully, it’s nice to have a few on hand to package up as a little treat for someone you love. This recipe makes a dozen, so if I’m baking for a crowd I’ll often double it. They always fly out the door at bake sales!
Coconut-Lime Macaroons
3 egg whites
1/2 cup sugar
1/2 tsp almond extract
(14 oz) bag sweetened shredded coconut
zest of 1 lime
juice of lime
pinch kosher salt
semi-sweet chocolate chips
1 tsp vegetable shortening
Preheat oven to 350. Line baking sheet with silicone mat or parchment paper. Set aside.
Beat egg whites and sugar until combined and nice and frothy, about 2 minutes.
Add the almond extract, coconut, lime zest, lime juice and salt. Mix to combine well.
Using a large cookie (cupcake) scoop, pack the mixture into the scoop using clean hands, leveling off. Place on baking sheet. They won’t spread, so no worries on spacing issues.
Bake for about 30 minutes, until golden brown.
Let cool for about an hour. Meanwhile, mix chocolate chips and shortening in a small microwave-safe bowl and nuke for about 1 minute. Remove and stir using a spoon until chocolate finishes melting. Drizzle chocolate over macaroons.
Let chocolate harden before placing in airtight container. Store in freezer for maximum freshness.
Source: recipe adapted from Martha Stewart via my baking friend Karen
