PUT LIME IN COCONUT RECIPES
PUT-THE-LIME-IN-THE-COCONUT MACAROONS RECIPE | ALLRECIPES
Fresh lime zest and juice are added to coconut macaroons that are drizzled with white chocolate. Delightful! Store well covered at room temperature for 2 to 3 days, though they won't last that long!
Provided by Nicole G
Categories Desserts Cookies Macaroon Recipes
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2 dozen macaroons
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Mix coconut, sweetened condensed milk, lime juice, zest, and vanilla extract in a bowl until well combined.
- Beat egg whites and salt with an electric mixer until stiff peaks form. Fold into the macaroon batter until incorporated. Drop tablespoonfuls of batter onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 30 minutes. Cool cookies on a wire rack.
- Melt white chocolate in a microwave-safe glass or ceramic bowl for 1 minute. Stir; continue cooking until smooth and glossy, about 30 seconds more.
- Dip the bottom of each cookie into the melted chocolate. Return to the parchment paper. Drizzle remaining melted chocolate over the top. Let stand until hardened, about 10 minutes.
Nutrition Facts : Calories 180.8 calories, CarbohydrateContent 23.2 g, CholesterolContent 7.5 mg, FatContent 9 g, FiberContent 1.7 g, ProteinContent 2.8 g, SaturatedFatContent 7 g, SodiumContent 89.2 mg, SugarContent 20.5 g
PUT THE LIME IN THE COCONUT MUFFINS RECIPE - FOOD.COM
These muffins are a blend of two recipes. They have a wonderful "Island" taste and combine my families love of Key Lime Juice and Coconut.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder and salt in mixing bowl.
- In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
- Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
- Spray Large muffin tins lightly with cooking oil.
- Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
- Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.
Nutrition Facts : Calories 509.6, FatContent 17.1, SaturatedFatContent 7, CholesterolContent 63.9, SodiumContent 447.9, CarbohydrateContent 83.8, FiberContent 1.9, SugarContent 48.8, ProteinContent 7.4
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I tweaked a recipe I had for lemon bars to make one including two of my favorite flavors. I used Key Limes so the hardest part of this recipe is zesting and juicing all the limes. You could use regular limes, if desired. These were a big hit with everyone at my house. Enjoy!
From justapinch.com
Reviews 5
Category Fruit Desserts
Cuisine American
From justapinch.com
Reviews 5
Category Fruit Desserts
Cuisine American
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