I am certain by now you have realized that Jodie and I both have a love of coconut lime treats. If you haven’t noticed, let’s take a walk down memory lane…
So when I whipped up these Coconut Lime Macaroons, ate one and fell in love with the powerful flavor combination, I immediately told Jodie that I had just made her new favorite cookie. And not just her new favorite cookie – mine too!
These were so easy to make and absolutely scrumptious all by themselves. But then I had the brilliant idea to melt down these new chocolate bars I had just picked up at the grocery store from Lindt.
If you’ve not noticed, Lindt is now coming out with some amazing – AH-MAZING flavor combinations in a new line called “hello my name is…”. And when I saw they had a Lime Splash bar, which is a lime white chocolate bar with Coconut Buttermilk filling, I knew I had to melt it down and dip my macaroons in it. And holy amazing. Absolutely delicious! It took these cookies to the next level of awesomeness.
If you are looking to upgrade your every day coconut macaroon to a burst of flavor macaroon, then whip up a batch of these. Nuuuuummy!
- 4 egg whites
- 2/3 cup sugar
- 3 Tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 teaspoons fresh lime zest
- 4 1/2 cups shredded coconut
- 1/2 cup all-purpose flour
- White Chocolate or Lindt Hello My Name is Lime Bars for dipping
- Preheat oven to 325*F
- Line baking sheet with non-stick foil, parchment paper or a baking mat.
- In a small bowl whip together egg whites, sugar, lime juice, salt, and vanilla extract until foamy.
- Stir in lime zest.
- In a large bowl toss together coconut and flour.
- Add wet ingredients to dry ingredients and stir until well incorporated.
- Using a small cookie scoop or a spoon, form small balls and place on cookie sheet 2 inches a part.
- Bake 10 - 12 minutes, turning 1/2 way through.
- Remove from oven. Allow cookies to cool for 2 minutes before transferring to a wire rack.
- Once cool, melt chocolate and dip macaroons into chocolate.
- Turn macaroons upside down, allowing to dry and harden before serving.
You may need to adjust cooking time for altitude. I found that in Colorado with my oven, I had to cook these for 16 minutes, rotating pan at 8 minutes.
Adapted from: A Kitchen Addiction