Sweet Simplicity: Coconut Macaroons

Coconut macaroons are one of the simplest, most satisfying cookies out there. They're very quick to prepare, and have the perfect blend of crispy and chewy sweetness.

The classic plain coconut macaroon, with just a hint of vanilla or almond flavor, is wonderful on its own...but it can also be seen as a blank slate, which is partly what's so great about it in my opinion. You can be creative and change the cookie drastically by fiddling with extracts and add-ins like nuts, dried fruit, chocolate, sprinkles, etc.

I've always liked adding chocolate chips into my macaroons, but in this version, I opted for white chocolate instead, then snuck in a bit of lime for some zing and balance...

I also thought the flecks of green zest would be pretty :o)

White Chocolate Lime Macaroons
makes ~ 20

2 1/2 cups sweetened flaked coconut
1/2 cup granulated sugar (you can reduce this to 1/4 cup if you like!)
1/2 cup white chocolate chips
zest of one lime
squeeze of lime juice (~half)
pinch of coarse salt
1/2 teaspoon pure almond extract (or extract of your choice)
2 large egg whites


Preheat oven to 350 F degrees.



In a large bowl, mix the coconut, sugar, salt, almond extract, white chocolate,lime zest and juice together until evenly combined and the sugar begins dissolving. Stir in the egg whites well to form a clumpy mixture.


Drop heaping tablespoons of the coconut mixture onto a parchment-lined tray, spacing them about 1 inch apart.

You can pat them into shape right on the tray if they fall apart a little, but if the cookies aren't holding together at all...place the entire mixture in the fridge for about 20-30 minutes to firm up and try again.

Bake in the preheated oven for 15-20 minutes, turning the tray halfway through, until the cookies are lightly browned. Cool completely on a rack.

The macaroons will last for about 3 days stored in an airtight container.

They're great with tea :o)