Strawberry Lime Coconut Macaroons
 
Ingredients
  • 3 egg whites
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 4 teaspoons key lime zest (about 5 key limes or 2-3 regular limes)
  • pinch of salt
  • 14 oz (5⅓ cups) of sweetened shredded coconut
  • ⅔ cup strawberries, washed, dried, and cubed (take out the white pulp part...they won't add flavor)
Instructions
  1. Preheat oven to 325° F.
  2. Line two baking sheets with parchment.
  3. In a mixer with a whisk attachment, beat egg whites, sugar, vanilla, key lime zest and salt until foamy and the sugar is nearly dissolved. (about 1-2 minutes) (you do not want peaks).
  4. With a spatula, stir in the shredded coconut.
  5. Fold in the cubed strawberries.
  6. Drop cookies onto the lined pans either using a measuring spoon or a scoop that is about 1 Tablespoon.
  7. Press down the cookies slightly so that they are flat.
  8. Bake for 18-20 minutes if you are cooking both sheets at the same time. If you are baking the sheets one at a time it takes about 15-18 minutes. The cookies should be golden brown on the bottom and the tops should look like slightly toasted coconut.
  9. Allow the cookies to cool on the sheet for about 5 minutes and then remove them to a wire rack.
  10. Voilà!
  11. Yield 24 cookies
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/strawberry-lime-coconut-macaroons/