Shaved coconut macaroons w/ lime
Passover started tonight, and few things remind me of the holiday like coconut macaroons. Below recipe is from this month’s Bon Appetit, with a few small changes. We like a macaroon with a browned crispy bottom, so we baked on greased foil instead of parchment paper. And we halved the lime zest — they are still plenty lime-y. Wide flakes or shavings are worth seeking out — we found them by Let’s Do Organic at a natural foods store, Garden of Eden. Whereas shredded coconut macaroons tend to be dense and chewy, these are more a light pile of crispy coconut. You may never eat the spongey Manischewitz variety again!
Makes 4 dozen cookies (Hey, we are giving some away and otherwise hoping they last a week)
4 large egg whites
.5 cup sugar
1T finely grated lime zest (use a microplane)
.5t sea salt
2 x 7 ounce bags of unsweetened coconut flakes (about 8 cups)
Arrange two racks in upper and lower thirds of oven and preheat to 325°. Line 2 baking sheets with foil greased with butter or neutral oil.
Using an electric mixer at medium speed, whisk egg whites and sugar in a large bowl just until frothy. Whisk in lime zest and salt. Add coconut, using a wooden spoon to fold to coat.
Drop heaping tablespoonfuls of coconut mixture onto baking sheets. I like to shape in a round tablespoon, then turn over and whack with a soup spoon — you will get a clean, heaping coconut ball. Space cookies well.
Bake about 9 minutes, then rotate pans and swap places of top and bottom. Bake another 9 or 10 minutes, until macaroon tops are golden brown. Move foil to wire rack or a cloth placemat for cooling — you will likely need cookie sheets for making another two batches!