Sweet and soft coconut macaroons with a tang of key lime.
I thought I would update you on my 2015 goals from this post since we are already a quarter of the way through this year…how this can be, I do not know.
Pictures taken with ginormous and terrifying camera: gazillion (…maybe an exaggeration)
Pictures that look decent from ginormous and terrifying camera: 30 (goal 1: learn to use ginormous and terrifying camera…working on it)
Classes forgotten this semester: 0 (goal 3: don’t forget class … I think I deserve a sticker)
French classes left: 25 (goal 2: Finis francais…the pain is almost over)
Final verdict on the words “bonds payable”, “premium”, “discounts”,and “par value”: most definitely cruel joke (goal 4…fear confirmed)
Cookies eaten: a healthy 5 per day…poor dining hall quality calls for more quantity (goal 5: eat more cookies…always room for improvement)
So I may need to change the name of my blog to “Birch Tree Coconut Macaroons.” I have posted 4 other variations of coconut macaroons and have plenty more up my sleeve…man that would be nice if I literally had some up my sleeve…I could just drop them into my mouth in the middle of class. Enough with the random thoughts, Coconut Macaroons have undoubtedly become my favorite thing to bake! My favorite variation is the Almond Joy Coconut Macaroons but the Pina Colada Coconut Macaroons, the Cranberry Orange Coconut Macaroons, and the Traditional ones are quite yummy too!
But seriously these coconut macaroons are to die for! This post is agony to be writing without a plate of them next to my computer. The flavors just scream happiness and spring to me!
I will say that the egg white mixture before you add the coconut does not scream happiness. It actually looks like something that is not fit for human consumption. The brown of the vanilla and the green of key lime zest were not meant to be friends but coconut is the mediator of this complicated color relationship. So just don’t look directly at your batter until you have the coconut mixed in!
I don’t think something this delicious can get much easier to make. They take about 15 minutes for the batter and then bake for around 20 minutes! And then take even less time to DEVOUR!!!
…and voilà!
Happy yummy coconut macaroon eatin’! Give in to the YUMMINESS!!
- 3 egg whites
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 teaspoons key lime zest (about 5 key limes)
- pinch of salt
- 14 oz (5⅓ cups) of sweetened shredded coconut
- Preheat oven to 325° F.
- Line two baking sheets with parchment.
- In a mixer with a whisk attachment, beat egg whites, sugar, vanilla, key lime zest and salt until foamy and the sugar is nearly dissolved. (about 1-2 minutes) (you do not want peaks).
- With a spatula, stir in the shredded coconut.
- Drop cookies onto the lined pans either using a measuring spoon or a scoop that is about 1 Tablespoon.
- Press down the cookies slightly so that they are flat.
- Bake for 18-20 minutes if you are cooking both sheets at the same time. If you are baking the sheets one at a time it takes about 15-18 minutes. The cookies should be golden brown on the bottom and the tops should look like slightly toasted coconut.
- Allow the cookies to cool on the sheet for about 5 minutes and then remove them to a wire rack.
- Voilà!
Lovin’ the Key Lime?
Try my Key Lime Angel Food Cake
Or my Key Lime Cupcakes!
You sound like a serious student. :)
The macaroons love lovely and yummy. Your doing great with the camera, your pictures look great!! First time to your blog, very nice.
Thank you very much! The camera is scary, but I think I am starting to get used to it!