Coconut and Lime Macaroons

Two delicious flavours together are coconut with lime.  I adore the tartness of limes, and their glorious green colour.   Experimentally making macaroons with coconut instead of ground almonds, I decided to go the whole hog and add some lime zest and juice too.    My testers gave them the thumbs up and the accolade of the clean plate!    These macaroons are not particularly glamorous - consider them to be the rustic country cousins of beautiful coloured French macarons, but never judge a book by its cover.... they are also gluten and dairy-free.

Lime and Coconut Macaroons

Coconut and Lime Macaroons

1 egg white

3 ½ oz/100g caster sugar

2oz/50g desiccated coconut (unsweetened)

juice of half a lime

zest of 1 lime

Line 1-2 baking sheets with silicone paper/parchment (it has to be non-stick: I learned this the hard way!), and preheat the oven to 180 deg C.

Whisk the egg white until stiff, and fold in the lime zest and juice, coconut and caster sugar.   Put dessertspoonfuls of mixture onto the paper, allowing room to spread (about 6 per tray).     

Bake for about 10-15 minutes until just beginning to colour.  When you take them out they will be squidgy, but leave them and they will harden but still have a gloriously chewy inside.