• itslaurenofcourse

Key Lime Coconut Macaroons

Updated: Apr 16

Take a trip to Florida without leaving your kitchen!


I love coconut macaroons and I love key lime pie. The main ingredient in both is sweetened condensed milk, so they must and should become one! I've been eating traditional coconut macaroons my whole life, especially during Passover when these gluten-free treats are a highlight of the holiday meal. Macaroons are very easy to make, as they only have a few ingredients. They are also a great base from which to create a variety of flavors. and key lime is my newest concoction! Try my other coconut macaroons, including dulce de leche and chocolate chocolate chip!

Equipment: 2 large mixing bowls; measuring spoons; spatula or wooden spoon; hand or standing mixer; parchment paper or silicone baking liners; 2 cookie sheets or sheet pans; spatula; wire rack


Ingredients:

12 ounces unsweetened desiccated coconut (or 4 cups)

14 ounces sweetened condensed milk 1 large egg, separated 3 tablespoons key lime juice

2 tablespoons lime zest (from 6 key limes or 3 Persian limes), divided

1. Preheat the oven to 375°F. Line a baking sheets with parchment paper or silicone baking liners.

2. In another large bowl, combine the condensed milk with the egg yolk, key lime juice, and 1 tablespoon zest. Stir in the coconut. Set aside.


3. In a large bowl or in a standing mixer, beat the egg white just until stiff peaks form. Be careful not to overbeat or the meringue will be dry. Set aside.


4. Gently fold the egg whites into the coconut mixture.


5. Using a cookie scoop or tablespoon measure, scoop the batter into rounds and place on the lined sheet pan, spacing the macaroons 1-2 inches apart. Work with water-moistened hands and dip the scoop into water occasionally to make for easy release and shaping.



6. Bake for 15-20 minutes or until set and golden brown. Remove to a wire rack to cool. Sprinkle generously with the remaining zest. Store in an airtight container for up to one week.


Makes three dozen cookies.



Angel Flake Is the Devil

Angel flake - sweetened coconut - is simply too sweet for this recipe. There is plenty of sugar in the sweetened condensed milk. Try the health food store for dessiccated coconut if you can't find the unsweetened variety at your local grocer.


"You can dip these key lime macaroons in white chocolate for extra decadence and gorgeous pop of color...this is a particularly useful tip should your macaroons brown a bit too much in the oven. They'll taste just as good but you can conceal the darker color and make a very happy accident! It's all about technique, not torture!"


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