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COOKIES - Coconut Lime Macaroons Dipped in White Chocolate
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Yield: about 2 dozen macaroons
Preparation time:
Total time:
Source:
| White Chocolate dipped lime coconut macaroons | |
| 1 (14-ounce) package | Bakers |
| Angel Flake Sweetened Coconut | |
| 2/3 cup | sugar |
| 6 tablespoons | flour |
| 1/4teaspoon | salt |
| 4 | egg whites |
| Juice of 4 | limes,, (divided use) |
| 3 teaspoons | lime zest |
| 1 (6-ounce) package | Baker's White Chocolate baking squares |
| 1 cup | finely chopped pecans |
Directions
Preheat oven to 325 F. Grease and flour 2 cookie sheets; set aside.
Mix (by hand) coconut, sugar, flour and salt in large bowl. Stir in egg
whites, 3 teaspoons lime juice and lime zest until well blended. Reserve remaining lime juice.
Using cookie scoop that has been coated with nonstick spray, scoop
mixture and compact gently. Place macaroons on prepared cookie sheet, rinsing scoop as needed.
Bake 25 to 30 minutes or until light golden brown.
Remove immediately from cookie sheet and brush tops of warm cookies with lime juice. Let cool completely on wire rack.
When macaroons are completely cool, melt 3 white-chocolate squares
according to package directions. Place chopped pecans in shallow bowl.
With back of spoon, spread melted white chocolate on each macaroon's
base, then pat coated base in chopped pecans until chocolate is covered.
Place on wax paper until set.
Garnish as desired and serve.
Makes about 2 dozen macaroons.
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