lime in the coconut crunchies

By lorigoldsby
December 1, 2014
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lime in the coconut crunchies

Author Notes: I developed this recipe for a friend who needed a gluten free dessertlorigoldsby

Makes: 36

  • 4 egg whites
  • 1/4 cup honey
  • 1/2 teaspoon each of vanilla, rum and almond extracts
  • 3 cups coconut flakes
  • zest of 1 large lime
  • 1 teaspoon arrowroot powder
  • 1/2 teaspoon kosher or large flake sea salt
  • 2 ounces melted white chocolate
  1. 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.
  2. Drop by large spoonfuls onto parchment paper or silpat and bake at 350 for 13-15 minutes. You want to make "mounds" not flats.
  3. 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".

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