Lime zest is a fresh addition to macaroons, and a Microplane is our zesting tool of choice. If you can't find unsweetened coconut chips, use two 7-ounce bags of sweetened shredded coconut and reduce the sugar to 1 tablespoon.
• 2 large egg whites
• 1/4 cup sugar
• 1 tablespoon finely grated lime zest
• 1/4 teaspoon kosher salt
• 7 ounces unsweetened coconut shavings (about 4 cups)
• Ingredient info: Coconut shavings (also called coconut chips) are available at many natural foods stores and some supermarkets.
Place racks in upper and lower thirds of oven; preheat to 325°F. Whisk egg whites and sugar in a large bowl just until frothy. Whisk in lime zest and salt. Add coconut and fold to coat.
Drop heaping tablespoonfuls of coconut mixture onto 2 parchment paper-lined rimmed baking sheets. Bake, rotating pans halfway through from top to bottom and back to front, until golden brown, 18-22 minutes. Let cool on baking sheets. DO AHEAD: Macaroons can be made 1 day ahead. Store airtight at room temperature.
Originally from here
Posted on Shalom Adventure by: B Ellen Gurien