Coconut Lime Macaroons
Coconut Lime Macaroons takes around 25 minutes from beginning to end. One serving contains 232 calories, 3g of protein, and 14g of fat. This recipe serves 18. For 72 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 59 people have made this recipe and would make it again. A mixture of vanillan extract, condensed milk, coconut, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Beyond Frosting. With a spoonacular score of 31%, this dish is rather bad. If you like this recipe, you might also like recipes such as Lime-in-the-Coconut Macaroons, Coconut And Lime Macaroons, and Coconut Lime Macaroons.
Servings: 18
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoons almond extract (optional)
7 ounces white dipping chocolate (such as Candiquik or Ghirardelli)
5 ½ cups shredded coconut
1 can (14 oz) sweetened condensed
⅔ cups all-purpose flour
1 large lime, zested
1 teaspoon vanilla extract
Equipment:
baking paper
baking sheet
bowl
oven
Cooking instruction summary:
Preheat the oven to 350 Fine 2 baking sheets with parchment paper or silicone baking sheets.In a large bowl, toss together the coconut and flour until coated. Stir in the vanilla extract and almond extract (or double the vanilla and omit the almond extract), sweetened condensed milk and lime zest and mixed until combined and sticky.Use a medium-size (about 1 tablespoon) cookie scoop to drop the mixture onto the lined baking sheets, about 1-inches apart. Round out the tops of the coconut mounds to press in any loose coconut so that it doesnt burn.Bake for approximately 12 to 15 minutes, rotating the pans halfway through the baking time, until golden brown and fragrant. Cool complexly on the baking sheets.Melt the white chocolate bark according to the instructions on the package. Usually I melt in 30 second increments (at 50% powder) and I stir it each time until the chocolate is melted and completely smooth.Dip the bottoms of macaroons into the melted white chocolate, tap off any excess chocolate and place them back on the baking sheet, tipping them on their sides. Allow the chocolate to cool and firm up completely.Drizzle any remaining white chocolate over top of the macaroons.Store in an air tight container for about 4 days.
Step by step:
1. Preheat the oven to 350 Fine 2 baking sheets with parchment paper or silicone baking sheets.In a large bowl, toss together the coconut and flour until coated. Stir in the vanilla extract and almond extract (or double the vanilla and omit the almond extract), sweetened condensed milk and lime zest and mixed until combined and sticky.Use a medium-size (about 1 tablespoon) cookie scoop to drop the mixture onto the lined baking sheets, about 1-inches apart. Round out the tops of the coconut mounds to press in any loose coconut so that it doesnt burn.
2. Bake for approximately 12 to 15 minutes, rotating the pans halfway through the baking time, until golden brown and fragrant. Cool complexly on the baking sheets.Melt the white chocolate bark according to the instructions on the package. Usually I melt in 30 second increments (at 50% powder) and I stir it each time until the chocolate is melted and completely smooth.Dip the bottoms of macaroons into the melted white chocolate, tap off any excess chocolate and place them back on the baking sheet, tipping them on their sides. Allow the chocolate to cool and firm up completely.
3. Drizzle any remaining white chocolate over top of the macaroons.Store in an air tight container for about 4 days.
Nutrition Information:
covered percent of daily need
