Coconut Macaroons

Ingredients

• 1 Organic Lime
• 150 g shredded coconut
• 4 tbsp flour
• 3 egg whites
• a pinch salt
• 150 g powdered sugar (from cane sugar)
• 50 baking sheets (40 mm diameter)

Instructions

1. 1.

   Rinse the lime hot, dry it and finely grate its zest. Mix the zest with shredded coconut and flour in a bowl.

2. 2.

   Squeeze the lime and measure out 1 tsp of juice. Separate the eggs (reserve yolks for another use). Beat the egg whites, salt, and lime juice with a hand mixer until stiff peaks form.

3. 3.

   Add powdered sugar gradually while continuing to beat until a glossy, firm meringue forms.

4. 4.

   Fold the coconut-flour mixture into the meringue using a rubber spatula. Line a baking sheet with parchment paper.

5. 5.

   Distribute the baking sheets on the tray, leaving about 5 mm spacing. Spoon the meringue into a piping bag fitted with a large round tip and pipe onto the baking sheets, leaving a small border around each.

6. 6.

   Let the coconut macaroons dry at room temperature for 6 hours. Then bake in a preheated oven at 175°C (fan: 150°C, gas: level 2) on the second rack from below for 8-12 minutes until the surface is slightly browned. Cool on an oven rack.