…and make macaroons of course!
For those of us celebrating Passover, a can of these in the house is as ubiquitous as a box of matzoh or a jar of horseradish. I’m not much of a fan though – they’re too sweet and sticky, even for me.
But these.
These lovely macaroons are the complete opposite of the canned variety, made with unsweetened coconut shavings, lots of lime zest and just enough egg white and sugar to hold them together in the oven.
The mixture was so loose, in fact, that I was convinced that they would not come out intact. But they did. And they are as rustic and delicious as they look. The batter is quickly and easily mixed by hand, and ready to bake in less than 10 minutes.
I put them out alongside their fancy French counterparts at our Passover seder and they were just as well-received.
So what do you think? Are there some die-hard traditionalists out there who will never part with their cans? I think a taste test is in order….
on weighing ingredients
my favorite baking tips and tricks
from Bon Appetit
2 egg whites, room temperature
1/4 c. (50 g.) sugar
1 T. (heaping) finely grated lime zest
1/4 t. kosher salt
4 c. (7 oz.) unsweetened coconut shavings (also called coconut chips)*
Pre-heat oven to 325. Line two baking sheets with parchment paper or Silpats.
In a large bowl whisk egg whites and sugar till nice and frothy. Whisk in lime zest and salt. Fold in coconut till completely incorporated.
Drop heaping tablespoons of mixture onto your prepared sheets (you should get about 24 cookies). Use slightly dampened hands to shape the macaroons if needed. Bake for 15 minutes, or till golden brown, rotating the pans from top to bottom halfway through.
Let the macaroons cool completely before removing from your baking sheets. Serve immediately or store in an airtight container at room temperature for one day.
* These were difficult to locate – I eventually found them at Whole Foods, in the “bulk” section. You can substitute with two 7 oz. bags of sweetened shredded coconut, reducing the sugar to one tablespoon.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2013/03/28/put-the-lime-in-the-coconut/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
And I saw them at Whole Foods while buying coconut for the girl’s coconut pyramid recipe from school and wondered, “what would I use these coconut shavings for?”
Now I know.
Sooooo good!
Well, I am adding Whole Foods to my list of places to go today. 🙂 These look so good.
I have to admit though I now have that song in my head “you put the lime in the coconut…” If you don’t know the original song, it was also in Practical Magic with Nicole Kidman & Sandra Bullock w-a-y back when. But now I am aging myself lol.
Yes, I’ve been catching a lot of heat for “earworming” people with that song. Could be worse? 🙂
When I saw the headline for this post, I thought 2 things, in this order:
1. Oh, she definitely used the unsweetened coconut
2. Maybe she will tell me where I can FINALLY find unsweetened coconut!!! And of course you did!!
I always just cut down on the sugar because I get tired of looking for it. Oh, and always, always better than the canned 😉
Yes!!!
YUM! I wonder how they would be with lemon? I’ve got a bunch of lemons that need to be used up… Thoughts?
Hmm – I’m team “lime” my friend – let me know if you try it! 🙂
These look amazing, Sheri!!
Thanks Caroline! xo
I may just have to make these tonight. Sheri, did you see my post last weekend for chocolate macaroons?
I didn’t Cindy – post the link here; I’d love to! 🙂