Author Notes
I developed this recipe for a friend who needed a gluten free dessert —lorigoldsby
Ingredients
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4
egg whites
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1/4 cup
honey
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1/2 teaspoon
each of vanilla, rum and almond extracts
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3 cups
coconut flakes
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zest of 1 large lime
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1 teaspoon
arrowroot powder
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1/2 teaspoon
kosher or large flake sea salt
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2 ounces
melted white chocolate
Directions
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In a stand mixer with the whisk attachment, beat egg whites until they are fluffy, but not yet stiff. Gently fold in the remaining ingredients (not melted chocolate!) with a spatula.
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Drop by large spoonfuls onto parchment paper or silpat and bake at 350 for 13-15 minutes. You want to make "mounds" not flats.
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To “gild the lily”, you can dip the bottoms in melted white chocolate and then sprinkle extra salt onto the chocolate for a "rimmed margarita effect".
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.
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