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Limey Coconut Macaroons

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Level: Easy

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Description

Refreshing. Sweet. Beautiful to look at. But wait, is it easy as well? You bet! Why can’t everything so good be so simple?

This recipe was adapted from a Coconut Macaroon recipe by Bakers Angel Coconut. It is a refreshing twist to the standard Coconut Macaroon. Also, these were a delightfully complementary dessert to the Cod with Soba Noodles in a Spicy Tomato Ginger Broth that was served as a main entree.

Ingredients

  • 5-¼ cups Sweetened Shredded Coconut
  • ⅔ cups Sugar
  • 6 Tablespoons Flour
  • 2-½ teaspoons Lime Zest (I Used 3 Small Limes)
  • ¼ teaspoons Salt
  • 4 whole Egg Whites
  • 4 teaspoons Fresh Squeezed Lime Juice
  • 1 teaspoon Almond Extract

Preparation

1. Preheat oven to 325F degrees.
2. In a medium mixing bowl, combine shredded coconut, sugar, flour, lime zest, and salt.
3. In a small mixing bowl, whisk together egg whites, lime juice and almond extract.
4. Add the egg mixture to the coconut mixture and combine.
5. Using a small ice-cream scoop or tablespoon, place scoops of coconut mixture onto a baking stone (or you can use a baking sheet).
6. Bake in the oven for approximately 30 minutes until the macaroons become a speckled golden brown and set.

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