Fresh lime zest and juice are added to coconut macaroons that are drizzled with white chocolate. Delightful! Store well covered at room temperature for 2 to 3 days, though they won't last that long!
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
181 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Step 2
Mix coconut, sweetened condensed milk, lime juice, zest, and vanilla extract in a bowl until well combined.
Step 3
Beat egg whites and salt with an electric mixer until stiff peaks form. Fold into the macaroon batter until incorporated. Drop tablespoonfuls of batter onto the prepared baking sheet.
Step 4
Bake in the preheated oven until golden brown, about 30 minutes. Cool cookies on a wire rack.
Step 5
Melt white chocolate in a microwave-safe glass or ceramic bowl for 1 minute. Stir; continue cooking until smooth and glossy, about 30 seconds more.
Step 6
Dip the bottom of each cookie into the melted chocolate. Return to the parchment paper. Drizzle remaining melted chocolate over the top. Let stand until hardened, about 10 minutes.
Ingredients
1 teaspoon vanilla extract
1 pinch salt
1 (14 ounce) can sweetened condensed milk
3 egg whites
1 tablespoon grated lime zest
1 (14 ounce) package flaked coconut
2 tablespoons lime juice
2 (4 ounce) packages white baking chocolate, chopped
