Coconut Lime Macaroons
So I mentioned to save those six egg whites from the Sour Cherry Grand Marnier Creme Brulee, but it's taken a while to post a recipe. But that seems to be life. I've been in a post New Year's state making lists of what I value, writing up a personal mission statement and embracing how life is so good. In July I was dredging through the seas of anxiety & fear, while September came and it was more like wading. Fear has plagued me in the past(I'm probably not the only one), and it crept up its little head again.
What I have been embracing is the present.
Looking at the little things that bring joy into my life. Those little things when you add them all up they are exponentially greater than any fear trying to budge its way into your heart & mind.
Little things...infectious laughter of my two year old, the smile on my four year old when I pick her up from the bus, the warmth of Ben's hand on my back, special snapshot moments with friends that remind me of heaven and sharing these little macaroons with friends while watching Anne of Green Gables. What little things remind you of joy in this present?
A Year Ago: Grapefruit Yogurt Loaf Cake & Palace Temple & Hospitality
Coconut Lime Macaroons (printable recipe)
If you want to opt out with the frosting, then up the agave or honey to 3/4 cup in the macaroons.
These little gems are perfect after you finished making the sour cherry creme brûlée, due to the leftover egg whites. I love limes and I love coconut, so they are pretty much a great combination. Plus, they're a non-fuss sort of treat.
6 egg whites, room temperature
1/2 cup agave nectar, or raw honey
2 cups almond flour
2 cups unsweetened shredded coconut
zest of one lime
1/4 tsp lime oil
1 cup powdered sugar
1/2 cup unsalted butter, room temperature
zest of 1/2 lime
juice of 1/2 lime
Directions: Preheat the oven to 350. Line a baking sheet with parchment paper. In the bowl of an electric mixer with the whisk attachment, whip the egg whites on high speed until the egg whites are medium peaks. Add the agave nectar or honey and salt and whip again until stiff peaks.
In a separate bowl, combine the almond flour, unsweetened coconut, lime zest & lime oil. Combine. Pour 1/3 of dry ingredients into whipped egg whites and fold it into the egg whites. Continue with remaining 2/3 (in 1/3 portions) until the wet & dry ingredients are thoroughly combined.
Using a cookie scoop (about 2 Tb), scoop dough and place on the lined baking sheet 1 inch apart. Bake for 15 minutes (look for slightly browned parts on the top, but overall white). Cool on the pan for 10 minutes, then transfer to a cooling rack.
Make the frosting: Sift the powdered sugar. Add in the butter and blend it all together using a fork. Add the lime juice & zest. Mix until it's creamed together. Taste. If you need a bit more lime taste, then add a bit more zest.
Frost the tops of cooled macaroons. Serve and eat!