For my daughter, who adores blueberries, I bake these blueberry scones. She especially appreciates the warm breakfast treats I often make with the leftovers that I freeze and reheat in the toaster oven.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 16 macaroons |
Ingredients
- 2 large egg whites
- ½ cup white sugar
- ⅛ teaspoon salt
- 1 teaspoon lime juice
- 1 (7 ounce) package toasted flake coconut
- 1 tablespoon unsweetened cocoa powder
Instructions
- Preheat an oven to 300 degrees F (150 degrees C).
- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
- Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.
Reviews
Honestly I looked forward to trying these cookies they seemed more of a meringue than a macaroon, They didn’t looked at all like the cookies in the picture, People were saying that they were too sweet so I cut the sugar using a little more than half of what the recipe called for. Honestly they weren’t sweet at all rather salty tasting to me.I honestly don’t know what I did wrong. I bake quite often successfully so I am baffled. I will try one more time omit the salt and add sugar recipe called for originally and see if that helps
these r pretty good. the original recipe on this site, said to use sweetened flake coconut. i used unsweetened, thank god, and they were plenty sweet. u cannot taste the lime juice at all. They are a bit dry. i would add more, but was afraid it would deflate my whipped egg white. these cookies do not spread at all when cooking. i brushed the cookies lightly with butter when they came out of the oven. made all the difference. i will make them again, but tweek the recipe with the changes i mentioned.
I took it to a gathering where the theme was Thai food. Since mangoes were out of season, I made this. really good! Only thing is, DO NOT use sweetened coconut if you think it is too sweet. 🙂
very good but needs more lime and is more like a meringue cookie as opposed to a macaroon.
Just awesome. It took me a couple tries to get it right–looking up a tutorial on how to make macaroons properly really helped. I also found that I had to shop the bulk aisle in my Whole Foods to find coconut that was not sweetened. Now these are part of my regular cookie arsenal, and really add some variety to it.
Mine didn’t turn out very well! I followed the instructions and the meringue turned out well, but I think they needed twice the amount of coconut to really be macaroons. They weren’t bad tasting, but the texture was off. Will probably not make again.
Wonderful
I added more lime and some lime zest and skipped out on the cocoa powder (my husbands request.) We really liked the cookies although it took me 15 minutes to get the meringue right. Next time I’m doubling the recipe because my husband gobbled them all up so fast!
Mine came out nothing like the picture…needed more coconut? They were really sweet and flat. Looked more like cocoa cookies than macaroons. The taste was good, I just wish they looked like the picture.
I was so happy to find a recipe for macaroons that didn’t use sweetened condensed milk. It was a little too sweet for my family, but it had a good texture and it was easy to make. I also had to lengthen the baking time to about 30 minutes.
Very nice light cookie to have with tea. They turned out more of a meringue then a macaroon cookie. I would recommend using parchment paper to line the cookie sheet if your pan is not non stick. I had to cook the cookies 10 minutes longer due to high humidity. I will make them again.
Honestly, this was my first macaroon recipe I’ve ever tried. I liked it! I doubled the recipe and followed exactly. The cookies were light and fluffy, yet chewy at the same time. We are big coconut lovers so this was great!