Looking for a fun, refreshing summer cookie? This is it. I love anything coconut and this macaroon with a Mexican flair is the perfect bite. So much fun to take to a summer party or a themed picnic. A macaroon with a twist – and who doesn’t like a twist? Enjoy.
Yield: 18 macaroons
2/3 cup sweetened condensed milk
2 TBSP fresh lime juice
1 tsp. lime zest
1 large egg white
1½ tsp vanilla
1/8 tsp salt
3 ½ cups sweetened coconut
10 ou. white chocolate, chopped
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
In a large bowl, stir together the sweetened condensed milk, lime juice, lime zest, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
With a spoon, scoop up about 2 TBSP of the coconut mixture and form into mounds that have a slight peak at the top. Place on lined baking sheets, about 2 inches apart. Bake cookies one sheet at a time for 15-20 minutes, or until cookies are set and slightly golden brown.
Cool the cookies on the baking sheets for about 5 minutes. Remove with a spatula onto a cooling rack.
Melt white chocolate in a microwave safe bowl. Make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth.
Lay out a large piece of wax paper. Dip the cookies into the chocolate-just so the bottom edges are covered in chocolate. Set dipped cookies on the paper to dry. Drizzle macaroons with white chocolate and let dry completely.
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