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
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