Saturday, September 4, 2010

Coconut-Lime Macaroons

I enjoy reading information. A good cookbook is very similar to a scientific textbook in that both present valuable knowledge to the reader. Cookbooks provide golden information, as well as inspiration, that can be utilized in future recipes.

I was browsing one of my first ever cookbooks the other day, Children's Quick & Easy Cookbook by Angela Wilkes, and I came across a three ingredient baking recipe. This is a rarity. I edited the recipe by adding a special ingredient (lime zest) and replacing an existing ingredient (ground almonds) with another (shredded coconut). Below is my recipe for Coconut-Lime Macaroons.

Coconut-Lime Macaroons

-2 eggs, separated
-1 1/2 cups shredded unsweetened coconut (I used Bob's Red Mill Unsweetened Medium Shredded Coconut)
-3/4 cup white sugar
-zest of 2 limes
-pinch of salt

Preheat oven to 350F, and line two cookie sheets with parchment paper. Separate 2 eggs, placing 2 egg whites in a large clean bowl. Save or toss the yolks.

Add salt to the bowl containing the egg whites and whisk with an electric mixer until stiff peaks form. Gradually fold in lime zest, sugar, and shredded coconut with a rubber spatula. Add the zest, sugar, and coconut in several batches in order to preserve the fluffy nature of the whisked egg whites.

Place tablespoon-sized dollops of the mixture on the prepared baking sheets. Bake for about 15 minutes, or until golden brown in color. Immediately remove the macaroons from their baking sheets and place them on a cooling rack. Cool and enjoy these zesty melt-in-you-mouth cookies.

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