Chile-Lime Macaroons

Name: Chile-Lime Macaroons
Total time: PT0D0H0M
Yield: makes ABOUT 45 COOKIES
Ingredients: 4 3 ⁄ 4 cups desiccated coconut; 2 cups sugar; 1 1 ⁄ 2 tbsp. coconut flour; 1 tbsp. grated lime zest; 3 ⁄ 4 tsp. cayenne; 1 ⁄ 2 tsp. kosher salt; 3 tbsp. honey; 1 tsp. vanilla extract; 8 egg whites

Serves
makes ABOUT 45 COOKIES

HELEN ROSNER

With a flavor somewhere between a classic American macaroon and a Mexican street snack, these lightly spicy coconut cookies are adapted from Kyra Bussanich's Sweet Cravings.

Ingredients

4 ³⁄₄ cups desiccated coconut
2 cups sugar
1 ¹⁄₂ tbsp. coconut flour
1 tbsp. grated lime zest
³⁄₄ tsp. cayenne
¹⁄₂ tsp. kosher salt
3 tbsp. honey
1 tsp. vanilla extract
8 egg whites

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Instructions

Step 1

Heat oven to 350°. Whisk coconut, sugar, coconut flour, zest, cayenne, and salt in a bowl; set aside. In a separate bowl, whisk honey, vanilla, and egg whites until smooth; fold into coconut mixture until combined. Using a 1-oz. scoop or 2 tablespoons, drop cookies onto parchment paper-lined baking sheets, spaced about 2" apart. Bake until golden brown, about 13 minutes. Let cookies cool completely before serving.

Heat oven to 350°. Whisk coconut, sugar, coconut flour, zest, cayenne, and salt in a bowl; set aside. In a separate bowl, whisk honey, vanilla, and egg whites until smooth; fold into coconut mixture until combined. Using a 1-oz. scoop or 2 tablespoons, drop cookies onto parchment paper-lined baking sheets, spaced about 2" apart. Bake until golden brown, about 13 minutes. Let cookies cool completely before serving.