A favorite chef and food writer of mine is Jill Dupleix from Australia. She does a lot of simple, fun recipes and has great quick ideas sections in some of her books. Under one of those sections in her Good Cooking, The New Basics book is a great little recipe for a cookie: Lime & Coconut Macaroons. I have slightly adapted it by adding more zest and mounding the cookies rather than cutting them into rounds as specified. You can throw them together quickly and the tropical flavors will make you think you are relaxing on a beach in the warm sun. Excellent with a Mojito and very cute wrapped in a steamer basket as a gift like the ones above for my friend's Birthday!
Lime & Coconut Macaroons
1/2 cup sugar
2 cups unsweetened dried coconut
2 egg whites
2 tsp grated lime zest
1 tsp lime juice
Preheat oven to 325 degrees F. Using your hands, mix the above ingredients together into a thick paste. Use a small melon baller to make little mounds or haystacks. Bake them on a cookie sheet until lightly golden--about 12 to 15 minutes. I find it helpful to use parchment paper on the baking sheet and to let them cool before transferring them as they are a little sticky. Makes about 16-18 cookies depending on the size of your scoop.
Adapted from Good Cooking, The New Basics, Jill Dupleix
Lime & Coconut Macaroons
1/2 cup sugar
2 cups unsweetened dried coconut
2 egg whites
2 tsp grated lime zest
1 tsp lime juice
Preheat oven to 325 degrees F. Using your hands, mix the above ingredients together into a thick paste. Use a small melon baller to make little mounds or haystacks. Bake them on a cookie sheet until lightly golden--about 12 to 15 minutes. I find it helpful to use parchment paper on the baking sheet and to let them cool before transferring them as they are a little sticky. Makes about 16-18 cookies depending on the size of your scoop.
Adapted from Good Cooking, The New Basics, Jill Dupleix
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