I brought chocolate dipped macaroons to a Passover seder earlier this week. They were not the only macaroons for the taking. There were at least 6 other variations on macaroons, including one style that was the size of a baseball, and a few with so many ingredients that we needed a quick tour of which had soy, nuts, or other possibly dicey ingredients. It was an overwhelmingly medley of macaroon dessert options that required some to think carefully about their choice.
Earlier that day I was buried in tasks and emails and as a result I shortcutted my usual recipe by not whipping the egg whites and eliminated some ingredients. I quickly tossed a small number of ingredients in a large bowl, blended the mix with a wooden spoon, and used a teaspoon and my fingers to scoop and shape the macaroons on to Silpat mats and bake.
The result kind of confirmed for me that for macaroons, it’s a basic and versatile set of ingredients that always come together, along with the addition of lemon or lime zest. I use a microplane zester, but if you don’t have one of these you can finely grate the lime (or lemon) rind to produce a citrus zest.
This recipe was inspired by Coconut and Lime Macaroons — Macarons noix de coco et citron vert and my Lemon, Vanilla, and Chocolate Kissed Macaroons.
Coconut Lime MacaroonsIf you don’t have lime, you can substitute with lemon zest for an alternative citrus flavor. And save the egg yolks for ice cream or lemon curd; they’ll stay fresh when sealed and stored in the refrigerator for about a week. Or, you can purchase egg whites separately in a carton in most markets. For the honey, I sometimes knock off a tablespoon of honey and they still come out great, just a bit less moist. So instead of 1/4 cup of honey (4 tablespoons) and go down to about 3 tablespoons of honey. I’m generally a purist about using fresh eggs to obtain egg whites, but on occasion I have purchased organic egg whites and they do work with this recipe as well as others, such as the macaroons recipe. Not ideal, but there’s a limit to how many egg yolks I can go through. For the egg yolks, I use them for lemon curd and ice cream. And you can store them in the refrigerator for about a week. (I also slip a few into my dog’s bowl)
- 2 cups (≈5.7 ounces) of unsweetened shredded coconut
- 1/4 teaspoon salt
- 4 egg whites (about 2/3 cup)
1/4 cup3 tablespoons honey
- 1 teaspoon lime zest (or finely grated lime skin)
- Preheat your oven to 350°F/175°C.
- Blend the dry ingredients together in a bowl.
- Add the wet ingredients to the bowl and blend well with a spoon or fork.
- Place a non-stick mat on a baking sheet and scoop out about 1 heaping tablespoon of batter on to the mat.
- Shape and press the batter so that it forms a cookie. Continue with the rest of the batter, spacing each cookie about an inch or so apart since they don’t spread when baking.
- Bake for 15 minutes, or until the bottoms and some peaks are browned.
- Cool for at least 15 minutes.
- If you choose, melt some chocolate and dip the bottom of each macaroon in the chocolate and then freeze for 30 minutes.
- Store in a sealed container at room temperature or in the refrigator for a few weeks.
Makes about 20 macaroons