THE LIME IN THE COCONUT RECIPES

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.

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.