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My valentine got me citrus and I couldn’t have been happier. Thanks to an especially sweet friend, I had an influx of lemons, grapefruits, and tangerines come my way earlier this winter, so this time I’m working with fringe citrus: kumquats, kaffir limes, and bearss limes. Kaffir lime trees, whose leaves are widely used in Thai and other Southeast Asian cuisine, have small, bumpy, thick skinned fruits. The taste of kaffir limes is like an especially pungent, concentrated lime. They don’t have much juice, but the zest really packs a punch. I’ve been having fun playing around with them in salt, cocktails, ice cream, and some really puckery lime curd.
The full-flavored kaffir lime zest is the perfect thing to fold into these easy coconut macaroons. To utilize the whole fruit in this treat, I put the juice from the zested fruit to work in a quick, simple powdered sugar glaze. I love this super-finely shredded coconut and it’s what I used here. To give you an idea of how thin it is, it’s like the stuff on the outside of Hostess snowballs To preempt the inevitable question, of course you can try using regular limes here, although I imagine the flavor would be less pronounced. I’d urge you to seek out organic fruit for this though, since you’re eating the peel. This would also be a great recipe to highlight another fancy citrus that you have just a little bit of. I image these would be unbelievable with something like bergamot.
- 2 1/2 cups very finely shredded unsweetened coconut (such as Let’s Do Organic)
- 3/4 cup sugar
- 2 tablespoons kaffir lime zest, from about 2 kaffir limes
- 4 egg whites, whipped until frothy
- 1 tablespoon kaffir lime juice, from 4-5 kaffir limes
- 1/2 cup powdered sugar
- Preheat the oven to 350 F and line a large baking sheet with parchment paper.
- In a medium bowl, combine the coconut, sugar, and lime zest.
- In a separate bowl, whip the egg whites until frothy.
- Stir the egg whites into the coconut mixture until the coconut is evenly coated.
- Using a tablespoon cookie scoop or melon baller, scoop level tablespoons of the dough on to the cookie sheet. They won’t spread, so you can put them quite close to one another.
- Bake for 15 minutes at 350 or until they are golden brown around the edges.
- Let cool for 5 minutes on the cookie sheet, then remove the cookies to a wire rack to cool completely.
- When the cookies are completely cool, stir the lime juice and powdered sugar together until completely smooth then drop about 1/4 teaspoon glaze onto the top of each cookie.
- Allow the glaze to harden before storing in an airtight container at room temperature.