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. - RJ Flamingo
- 4 large egg whites
- 1 pinch salt
- 1 1/4 cup sugar
- 8 ounces (by weight) almond meal
- 7 ounces (by weight) unsweetened coconut
- 1 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.