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Dried coconut is held together with frothy egg whites and a little bit of wheat flour in these macaroons from A Lighter Way To Bake. Lime zest is scattered on top. They're sweet and bright, with a delightful hint of citrus.
Tips: Lorraine uses unsweetened dried coconut to make these macaroons. They're not as throat-searingly sweet as macaroons made with sweetened, dried coconut, which is a good thing. However, if you can't bear the thought of a mildly sweet macaroon, omit the added sugar in the recipe and mix them up with the same amount of sweetened coconut.
Tweaks: Although the lime zest is listed as optional, don't skip it; it's really refreshing and adds a pleasant tang to coconut. The recipe specifies sprinkling it on top once cooled; dipping still-warm macaroons in lime zest helps it stick better.
As always with our Bake the Book feature, we have five (5) copies of A Lighter Way To Bake to give away.