Description
Summery coconut macaroons get a sweet and citrus-infused twist with the addition of key lime zest and a drizzle of white chocolate.
Ingredients
- 4 whole Egg Whites – From Large Eggs
- ¼ cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- 6 whole Key Limes, Zest Only
- 600 grams Sweetened Shredded Coconut
- 1 cup Melted White Chocolate (for Drizzling)
Preparation
Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine egg whites, sugar, vanilla, salt and lime zest. Whisk together for a few minutes until sugar is dissolved and egg whites are bubbly. Stir in coconut.
Using a cookie scoop, form tightly packed cookie dough balls (1.5 tablespoon-sized) on the baking sheet. Bake for 18-20 minutes until lightly golden. Remove from oven.
Allow to cool. Drizzle with melted white chocolate.
