I traveled to NYC this week for work and was able to spend Cinco de Mayo with old colleagues and friends. In anticipation of this, I have had limes on the brain. Summer break on the brain is more like it. But first things first. So before I left town I made a batch of coconut macaroons stuffed with dark chocolate (if I can find a way to add chocolate to something, I will) with a hint of lime zest and packed them in my carry-on.
Macaroons are probably not your go to in-flight snack, but these coconut-y, sweet, lime-y confections kept me from starving as I discovered my chosen airline no longer provides fancy peanuts. I say, coconut lime macaroons for all!
As Mother’s Day approaches and while we are on the topic of coconut and lime, I have a vivid memory of being in high school at an event surrounded by my peers, and while we were making our way towards the door to leave, my mom started singing (fairly loudly) all the verses from Harry Nilsson’s “Coconut”. You know the one. “She put the lime in the coconut…” All the verses. Audibly. My teenage self was quickly doing a count of how many of my classmates were in earshot and how many seconds until we reached the door. As with most moments growing up between my mom and me, her enthusiastic spontaneity, met by my sheer surprise and quiet demeanor, meant the end result was us both laughing hysterically, tears streaming down our faces.
Coconut Lime Macaroons
- 3 cups shredded unsweetened coconut (I prefer Let's Do Organic brand)
- 1/2 cup coconut milk
- 1/2 cup honey
- 1 tablespoon freshly grated lime zest
- 1/2 teaspoon vanilla extract
- 3 tablespoons coconut flour
- 1 egg white
- pinch of salt
- 1/4 to 1/2 cup to dark chocolate chips or chopped chocolate
Preheat oven to 325 and line a cookie sheet with parchment paper.
In a large bowl, place coconut, coconut milk, honey, lime zest, vanilla extract, coconut flour, and a pinch of salt. Stir to combine.
In a small bowl, add egg white and another pinch of salt. Using hand mixer, beat egg white until soft peaks form, about 1-2 minutes.
Fold the egg white into the coconut mixture until fully combined.
Using a tablespoon, scoop out mixture, making a slight indentation with your finger. Place chocolate in indent. Scoop enough mixture into tablespoon again to cover top of macaroon. Don't be afraid to pack the macaroon together a bit into ball form to keep from falling apart once baked. Place on cookie sheet.
Bake for 20-25 minutes or until starting to turn golden brown, rotating cookie sheet halfway through.
Cool macaroons on wire cooling rack before serving.