← All recipes

🍰 Crunchy Coconut Macaroons with Lime

35 kcal · 30 min · 4 servings

Crunchy Coconut Macaroons with Lime Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lime under hot water and dry it.
  2. 2. Finely grate the lime zest.
  3. 3. Mix the lime zest with the coconut flakes and flour in a bowl.
  4. 4. Squeeze the lime.
  5. 5. Measure out 1 teaspoon of lime juice.
  6. 6. Separate the eggs.
  7. 7. Use the egg yolks for another purpose.
  8. 8. Beat the egg whites, salt, and measured lime juice stiffly with the hand mixer.
  9. 9. Slowly pour the sugar into the egg white mixture.
  10. 10. Continue beating until a glossy and stiff egg white foam forms.
  11. 11. Gently fold the coconut-flour mixture evenly into the egg white foam.
  12. 12. Line a baking sheet with baking paper.
  13. 13. Place the wafer biscuits on the baking sheet.
  14. 14. Ensure the wafer biscuits are about 5 millimeters apart.
  15. 15. Fill the egg white foam into a piping bag with a large round tip.
  16. 16. Pipe the egg white foam onto the wafer biscuits.
  17. 17. Leave a small border of the wafer biscuit free around the edges.
  18. 18. Let the coconut macaroons dry at room temperature for 6 hours.
  19. 19. Preheat the oven.
  20. 20. Bake the macaroons at 175 degrees conventional heat (fan: 150 degrees, gas: level 2) on the 2nd rack from the bottom.
  21. 21. Bake them for 8 to 12 minutes until the surface browns very lightly.
  22. 22. Let the coconut macaroons cool on a wire rack.

Nutrition per serving