Author Notes: Macaroons can be enjoyed all year-round, and flavored to suit your tastes and the season. They’re also entirely gluten-free. My adult tastebuds were asking for something a little different – a little fresher and less cloying. My eyes landed on a pile of fresh limes I’d just bought, and I thought, “Aha! What’s a more natural pairing with coconut, than lime?” And so, the Coconut Lime Macaroon was born.
Notes: If you can’t find unsweetened dried coconut (got mine at Whole Foods in the nut/snack aisle), you can use the usual sweetened coconut that you find in the baking section of your grocery store. Just reduce the sugar to between 3/4 cup – 1 cup. I think this makes the macaroons less cloyingly sweet and you don’t have big shreds of coconut to deal with. Your choice.
No almond meal? Just weigh out 8 oz. of blanched almonds and run them through the food processor until they’re finally ground. No need to sift as you might for French macarons. —Renée (RJ Flamingo) Joslyn
large egg whites
ounces (by weight) almond meal
ounces (by weight) unsweetened coconut
large lime (or 2 small) – grated zest & juice
- Preheat the oven to 350º F. Prepare 2 cookie sheets by either lining with parchment paper or silicone liners.
- In a large glass or metal bowl, beat the egg whites and salt until stiff. While continuing to beat, add the sugar in 4 parts.
- Fold in the almond meal, coconut, and lime zest and juice, continuing to fold until everything is completely incorporated. There should be no streaks of whites and you should have a very thick, scoopable batter.
- Mound by tablespoonfuls (I used a scoop 2” across) onto the prepared pans, about 1/2? apart, and bake for 18-20 minutes. Allow to cool on the pans.