I like to make macaroons in large batches and store them in the freezer. There is no need to thaw them as you can eat them straight out of the freezer. This way we don't have to eat a whole batch in a week and can make sure we're not eating too many sweets.
Lime and Coconut Macaroons:
- 4 egg whites
- pinch of Celtic sea salt
- 1 Tb vanilla extract
- 1/3 cup plus 1Tb honey (if your honey is very crystallized, warm it slightly by placing it into warm water so that it can be poured)
- 2 small limes
- 2 cups unsweetened shredded coconut
- Zest one of the limes using a microplane rasp or fine grater. Use a reamer to juice the limes into a small bowl. You'll need about 3-4 Tb of lime juice for this recipe.
- Beat egg whites and salt in a clean bowl until they form stiff peaks. I like to use my KitchenAid stand mixer with the whisk attachment, but any mixer would work.
- Mix in the vanilla extract, and then add the honey a little bit at a time.
- Add the lime juice and zest. Beat well.
- Using a spoon or spatula, fold in the coconut.
- Scoop the cookie batter onto lined dehydrator* trays (I use fruit roll trays, but you could also use parchment paper to line your dehydrator). I like to use a 2-tablespoon scoop to get consistently pretty cookies, but you could also just use a normal spoon.
- Dehydrate the cookies for about 20-24 hours at 155 degrees F until very crispy (make sure you allow a cookie to cool completely to test if it is done, as they will be a bit chewy when warm).
*If you don't have a dehydrator, bake the cookies on cookie sheets lined with parchment paper at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp.
This post is part of Pennywise Platter at The Nourishing Gourmet, Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade and Real Food Wednesday with Kelly the Kitchen Kop!