Coconut Lime Macaroons
makes about 24
recipe slightly adapted from Bon Appetit
- 2 large egg whites
- ¼ cup sugar
- 1 tablespoon finely grated lime zest
- ¼ teaspoon kosher salt
- 7 oz. unsweetened coconut shavings (about 4 cups)
Place racks in upper and lower thirds of oven; preheat to 325F. Prepare two baking sheets with parchment paper, set aside.
Whisk egg whites and sugar in a large bowl just until frothy. Whisk in the lime zest and salt. Add coconut to the mixture. Gently fold until ingredients are combined.
Scoop out heaping tablespoonfuls of the coconut mixture onto parchment lined baking sheets. Bake, rotating pans halfway through from top to bottom and back to front until golden brown, 15- 18 minutes. Let cool on baking sheets. Macaroons can be stored in an airtight container for a few days.