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12. Toasted Coconut Lime Macaroons

A tropical escape when the Midwest winter feels endless. These are naturally gluten-free, which is handy when hosting guests.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 14 ounces sweetened shredded coconut
  • 2/3 cup sweetened condensed milk
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 tablespoon lime zest
  • 1 tablespoon fresh lime juice

Method
 

  1. Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a medium bowl, whip the egg whites until frothy.
  3. Fold in the shredded coconut, sweetened condensed milk, vanilla, lime zest, and lime juice until well combined.
  4. Use a cookie scoop to drop mounds of the mixture onto the baking sheet.
  5. Bake for 15 to 17 minutes until the coconut edges are toasted and golden brown.
  6. Let cool completely on the pan before moving them.