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Author Notes: I developed this recipe for a friend who needed a gluten free dessert —lorigoldsby
teaspoon each of vanilla, rum and almond extracts
cups coconut flakes
zest of 1 large lime
teaspoon arrowroot powder
teaspoon kosher or large flake sea salt
ounces melted white chocolate
- 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.
- Drop by large spoonfuls onto parchment paper or silpat and bake at 350 for 13-15 minutes. You want to make "mounds" not flats.
- 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".