Summery coconut macaroons get a sweet and citrussy twist with the addition of key lime zest and a drizzle of white chocolate.
Hello. I would like to introduce you to a lovely recipe.
It’s called “down with fall” and “get lost, pumpkin”. Because I don’t know how your Pinterest feed looks these days, but mine is full of pumpkin, apple cider, and HALLOWEEN stuff. Seriously! It’s still August, and I am hanging onto August by the tips of my fingers.
We still have a tiny bit of summer left and I am going to embrace it! That means ignoring back-to-school-anything, pretending that the leaves aren’t already slightly yellowish, hiding my sweaters at the back of my closet. I will wear a sundress if it kills me, and no, those aren’t goosebumps. I’m tooootally warm, OK?!
I’m just a crazy lady who doesn’t want summer to end. And lucky for me, these cookies are summer…in a cookie.
This was my first time ever making macaroons! Then my second, third and fourth times. I just couldn’t get enough of these guys. They are SO. YUMMY.
I tried a few variations…a sweetened condensed milk based recipe, then an egg-white version. I went for the egg-white version because: cheaper and healthier with no difference in taste. OK? So that means we get to eat even more of them. You with me on this one?
Then I added some key lime zest. I tried adding the juice as well, but my macaroons looked like melted ice cream scoops when they emerged from the oven. So no lime juice. The zest is enough for a nice old taste of key lime. And we all know I love me some key lime.
Next: melty white chocolate. Don’t make me justify this one. Key lime + white chocolate = heaven. Evidence: here. Um…and here too.
So, protesters of impending doom fall, will you meet me on a sunny patio with these cookies and maybe a margarita? We will ignore the changing leaves/appearance of leggins/arrival of all things pumpkin as a unified front!
Are you with me?!
5.0 from 2 reviews Key Lime and White Chocolate Coconut Macaroons- 4 *large* egg whites
- ¼ cup granulated sugar
- 1 tsp vanilla
- pinch of salt
- 6 key limes zested {2 tbsp}
- 600g shredded sweetened coconut
- ½ cup white chocolate chips
- Pre-heat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine egg whites, sugar, vanilla, salt and lime zest. Whisk together for a few minutes until sugar is dissolved and egg whites are bubbly.
- Stir in coconut.
- Using a cookie scoop, form *tightly packed* cookie dough balls (1.5 tbsp) on baking sheet.
- Bake for 18-20 minutes until lightly golden.
- Allow to cool.
- In a small microwave proof dish, microwave the white chocolate chips on high for one minute. Remove and stir, then proceed to microwave in 10-second increments, stirring each time, and leaving at least 30 seconds in between to prevent scorching.
- When completely smooth and melted enough for drizzling, transfer to a small ziplock bag, snip the corner, and drizzle over cooled cookies.
-make sure your oven is an accurate 325°F
-tightly pack the balls
-make sure your egg whites are from large eggs {not medium, jumbo, extra large etc}
Parchment paper works better than silicone baking mats to prevent cookies from sticking. 3.2.2708