Since I am a huge fan of coconut and especially coconut and lime, it's no surprise that I absolutely love these Macaroons. They are quick and easy to make and utterly irresistible! Sweet and chewy the lime cuts through a little just to add just enough zing to stop them from being too cloyingly sweet.
I've tried lots of different macaroon recipes over the years but this one is my favourite since it is very straightforward, quick and easy and doesn't fail. It's a recipe by Rachel Allen from Home Cooking, I just changed it to use lime instead of the cinnamon that she prefers. This is a great recipe for getting kids cooking in the kitchen as it's as simple as 1-2-3 and is perfect for making if you have any unexpected guests showing up and even better it is also gluten free. If you have a batch of these in the cookie jar you are guaranteed to keep everyone happy.
Makes roughly 12 bite-sized cookies
100g shredded coconut
Zest of 1/2 lime
1 egg white
Preheat oven to 350F and line a baking tray with parchment paper.
Simply put all of the ingredients into a bowl and mix everything together until well combined. Use a tablespoon to measure out the macaroons and then with damp hands roll them into little balls and pop onto the baking tray.
Bake in the preheated oven for 12-15 minutes until light golden brown. Cool on the tray for roughly 5 minutes then transfer to a wire rack to finish cooling.
For an extra indulgent treat dip half of the macaroons into melted dark chocolate. Total decadence!