Coconut and Lime Macaroons

March 16, 2010 /

Coconut Macaroons

(This is NOT a photo of my macaroons.  I found this picture on Foodnetwork.com, here.  My macaroon recipe differs in that it does not call for any dairy, and it is frosted with a delicious lime icing and pistachios as well.  Pretty good stuff.  I don’t know why I didn’t take a picture.
Oh, right, because my pictures rarely come out the way I want them to.)

My friend Cherry is planning to have a baby in about 6 weeks, so we decided this last weekend was a good time for a baby shower.  Baby showers have come a long way from the horrid bets about how big your stomach has gotten, etc.   This was a bbq for entire families, held at Cherry’s friend’s house (Amy has a lovely house, with a beautiful garden, and a lovely view of the bay…perfect setting).   There were 5 of us hosting, which was great, because that means not much work for any one person.  I brought chili dogs ala Pinks, some wine, and coconut lime macaroons.  The chili on the chili dogs was watery because I added too much water, the hot dogs were hot dogs (yummy, but just hot dogs), and the wine was light and crisp.  Very nice.  The macaroons seemed to be a hit with those who tried them, especially Amy’s husband, who cannot eat anything with dairy in it, so was thrilled to find a non-dairy dessert on the menu.   Give this recipe a try sometime soon.  Really good.  You could dye the frosting green for St. Patrick’s Day, if you want.  Or you could replace the icing with chocolate, if you’re so inclined.  I like them just as they are. 🙂

Coconut and Lime Macaroons

Ingredients:

4 large egg whites
3 cups sweetened shredded coconut
3/4 cup granulated sugar
1/4 cup all purpose flour
2 tsp vanilla extract
1 cup powdered sugar, sifted
grated rind of 1 lime
3-4 tsp lime juice
1 tbsp pistachio nuts, chopped

Directions:

Preheat oven to 350.  Line two baking sheets with baking parchment.  Put the egg whites, coconut, granulated sugar, vanilla, and flour in a large, heavy pan.  Mix well.

Place over low heat and cook for 6-8 minutes, stirring constantly to prevent sticking.  When the mixture becomes the consistency of oatmeal, remove from the heat.

Place spoonfuls of the mixture in rocky piles on the lines 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 powdered 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.  Sprinkle cookies with pistachios and serve.

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