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Key Lime-Coconut
Macaroons

Tamworth Inn
Tamworth, NH


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Key-Lime Coconut Macaroons
Tamworth Inn ~  Tamworth, NH

5 cups (14 oz. bag) sweetened shredded
coconut
5 tablespoons Key lime juice (
fresh key
lime is preferable, but bottled works well.  If
using bottled, use fresh lime zes
t)
1 tablespoon fresh Key lime zest
1 cup Cream of Coconut
4 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon salt

Preheat oven to 350 degrees.  Line cookie
sheet with parchment paper and spray
the paper with non-stick cooking spray.

Mix shredded coconut, Key lime juice
and zest together and let rest 5-10
minutes, tossing occasionally until juice
is absorbed.  While coconut mixture is
resting, lightly white the egg whites until
frothy.  Fold in cream of coconut, corn
syrup and salt.  Pour egg white mixture
into the coconut lime mixture and fold
until combined.  It will be very sticky.  
Refrigerate for at least 15 minutes to
thicken the mixture for easier shaping.

Use a small (1-2 oz) scoop or melon baller
to form batter into 2-inch balls or drop
batter by tablespoons onto sheet and
form by hand.

Bake in middle rack for 12 minutes or
until golden.  Remove and cool until set,
about 5 minutes, then remove to wire
rack to cool completely.  These cookies
freeze well and can be eaten straight from
the freezer without thawing.

Approx. 48 cookies.
This recipe part of a virtual "cookie tour" of 17 inns in the Mt. Washington Valley of
New Hampshire...a real annual cookie and gingerbread tour that takes place the first
weekend of every December.  
Click here to travel to the next inn with more recipes &
photos...
Tamworth Inn - Photo Courtesy of Tamworth Inn
Gingerbread Creation by the 4th Grade Waldorf School
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