Macaroons are great because they are a cookie, but they are gluten free and dairy free! What’s not to love? In the summertime, I love to cook and bake with citrus. It’s abundant, fresh, and tastes of summer. So, I added a limey twist (or zest) to a normal macaroon recipe. Coconut and lime together are divine! And, coconut is great for you, as it is packed with fiber, vitamins, minerals, and heart-healthy good fat. Make these anytime you want something light, incredibly coconut-y, and fresh. I brought them to a BBQ and they were a hit!
3 large egg whites (at room temperature)
½ cup sugar (I used organic)
½ teaspoon vanilla extract (can sub coconut or almond extract)
¼ teaspoon kosher salt
1 lime zested (can add more! 1 gave the cookies a nice hint of lime)
1 package (14 ounces) sweetened shredded coconut
Preheat oven to 325. Line 2 baking sheets with parchment paper. Then, in a medium bowl, whisk together the egg whites, sugar, salt, and vanilla until smooth and a bit foamy. Next, fold in the shredded coconut and lime zest, until combined. Drop onto parchment paper using a tablespoon or small ice cream scoop (smaller mounds come out better), about 1 inch apart. Bake cookies for about 20-25 minutes, rotating pans halfway through, to promote even baking. Let cool on cookie sheet for a few minutes, and then transfer to a wire rack to cool completely.
Store in an airtight container for up to 5-6 days!