lime in the coconut crunchies

December  1, 2014
0 Ratings
  • Makes 36
Author Notes

I developed this recipe for a friend who needed a gluten free dessert —lorigoldsby

What You'll Need
  • 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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Recipe by: lorigoldsby

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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