Coconut macaroons with the added flavour of lime since lime and coconut are a delicious flavour combination.
I mistakenly ordered a 2.5kg bag of desiccated coconut, thinking that it was coconut flour and that I was getting a bargain. When I saw the delivery, I realised that it was not quite the bargain that I thought I was getting and I have a lot of desiccated coconut to get through. The easiest recipe to use a few cups of coconut that came to mind was coconut macaroons. I love the combination of lime and coconut so used this as an extra flavouring too.
Feel free to add your own flavours to this easy coconut recipe. You could omit the lime or replace it with another zesty flavour. Take the basic recipe and make it yours. Then scoff the lot and deny that you were baking that day!
Coconut Lime Macaroons
- 2 cups Desiccated coconut unsweetened
- 2 medium Egg whites
- ¼ teaspoon Vanilla extract
- ¼ cup Erythritol or sweetener of your choice
- 1 Lime Juice & grated rind
- 1 oz Dark chocolate 70-85% cocoa solids
- Pre-heat the oven to 180C/350F degrees
- Whisk the egg whites until stiff peaks
- Add in the erythritol (or other sugar substitute), lime juice and lime rind. Blend well.
- Add the coconut and mix well.
- Roll into balls and place onto a parchment paper lined baking tray. Slightly flatten with your hand if you wish to spread out. I would recommend that you moisten your hands before rolling out the balls too, as they can get very sticky.
- Bake for 13-15 minutes until golden brown.
- Remove and cool.
- Melt the chocolate and drizzle over the macaroons
The information shown is an estimate provided by an online nutrition calculator.