LIME-IN-THE-COCONUT MACAROONS
Provided by Austin Zimmerman
Categories Dessert Passover Low Fat Lime Coconut Kosher for Passover Lime Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 6
Steps:
- Place racks in upper and lower thirds of oven; preheat to 325°F. Whisk egg whites and sugar in a large bowl just until frothy. Whisk in lime zest and salt. Add coconut and fold to coat.
- Drop heaping tablespoonfuls of coconut mixture onto 2 parchment paper-lined rimmed baking sheets. Bake, rotating pans halfway through from top to bottom and back to front, until golden brown, 18-22 minutes. Let cool on baking sheets. DO AHEAD: Macaroons can be made 1 day ahead. Store airtight at room temperature.
LIME & GIN COCONUT MACAROONS
I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! -Milissa Kirkpatrick, Angel Fire, New Mexico
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Whisk the first 6 ingredients until blended. In another bowl, toss coconut with flour; stir in egg white mixture., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are light brown, 15-18 minutes. Remove from pans to wire racks to cool completely., Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 133 calories, Fat 7g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
TEQUILA-LIME-COCONUT MACAROON BARS
From Southern Living magazine, April 2011. I've not tried this recipe, but it sounds really good. NOTE: This recipe has quite a bit of sugar in it, so for my family, I would personally experiment with it using Splenda to cut the sugar for a diabetic dessert. I would also use gluten-free AP flour.
Provided by kitty.rock
Categories Bar Cookie
Time 1h10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line bottom and sides of a 13 x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
- Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
- Bake at 350F for 20 to 23 minutes or until lightly browned.
- Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, lime zest and juice and tequila and remaining 1 1/2 cups sugar. Stir together baking powder, salt and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.
- Bake at 350F for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles,.
- Remove foil, and cut into bars,
- Garnish, if desired.
LIME IN DE COCONUT MACAROONS
Make and share this Lime in De Coconut Macaroons recipe from Food.com.
Provided by Ambervim
Categories Drop Cookies
Time 30m
Yield 24 Each
Number Of Ingredients 5
Steps:
- Place racks in upper and lower thirds of oven; preheat to 325°F
- Whisk egg whites and sugar in a large bowl just until frothy.
- Whisk in lime zest and salt. Add coconut and fold to coat.
- Drop heaping tablespoonfuls of coconut mixture onto 2 silpat lined baking sheets.
- Bake, rotating pans halfway through from top to bottom and back to front, until golden brown, 18-22 minutes.
- Let cool on baking sheets.
Nutrition Facts : Calories 64.6, Fat 5.4, SaturatedFat 4.8, Sodium 25.8, Carbohydrate 4.1, Fiber 1.4, Sugar 2.7, Protein 0.9
COCONUT AND LIME MACAROONS
Crunchy on the outside and soft and gooey in the center. The zesty lime topping contrasts wonderfully with sweet coconut.
Provided by Jamilahs_Kitchen
Categories Dessert
Time 30m
Yield 12-14 macaroons, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 F.
- Line two baking sheets with baking parchment. Putt the egg whites, dried coconut, sugar, vanilla extract and flour in al arge heavy pan. Mix well.
- Place over a low heat and cook for 6-8 minutes, stirring constantly to make sure it does not stick. When the mixture becomes the consistency of thick oatmeal, remove from the heat.
- Place spoonfuls of the mixture in rocky piles on the lined baking sheets. Bake for 12-13 minutes, until golden brown. Remove from the oven and leave to cool completely on the baking sheets.
- To make the topping put the confectioners sugar and lime rind into a bowl and add enough lime juice to give a thick pouring consistency. Place a spoonful of icing on each macaroon and allow it to drip down the sides.
Nutrition Facts : Calories 513.1, Fat 27.6, SaturatedFat 24.4, Sodium 53.5, Carbohydrate 64.7, Fiber 7.5, Sugar 48.2, Protein 6.5
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4.8/5 (17)Total Time 30 minsCategory DessertCalories 127 per serving
- Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a baking mat.
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- In a large bowl, toss together coconut and flour. Add wet ingredients to dry ingredients and stir until combined.
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3.3/5 (17)Estimated Reading Time 1 minServings 24
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- Place racks in upper and lower thirds of oven; preheat to 325°. Whisk egg whites and sugar in a large bowl just until frothy. Whisk in lime zest and salt. Add coconut and fold to coat.
- Drop heaping tablespoonfuls of coconut mixture onto 2 parchment paper–lined rimmed baking sheets. Bake, rotating pans halfway through from top to bottom and back to front, until golden brown, 18–22 minutes. Let cool on baking sheets.
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