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Ingredients
- 4 large egg whites
- 3 cups coconut, dried sweetened shredded
- 34 cup granulated sugar
- 2 teaspoons vanilla extract
- 12 cup all-purpose flour
- 1 cup confectioners' sugar, sifted
- 1 lime, grated rind of
- 3 -4 teaspoons lime juice
Method
- Preheat the oven to 350 F.
- Line two baking sheets with baking parchment.
- Putt the egg whites, dried coconut, sugar, vanilla extract and flour in al arge heavy pan.
- Mix well.
- Place over a low heat and cook for 6-8 minutes, stirring constantly to make sure it does not stick.
- When the mixture becomes the consistency of thick oatmeal, remove from the heat.
- Place spoonfuls of the mixture in rocky piles on the lined baking sheets.
- Bake for 12-13 minutes, until golden brown.
- Remove from the oven and leave to cool completely on the baking sheets.
- To make the topping put the confectioners sugar and lime rind into a bowl and add enough lime juice to give a thick pouring consistency.
- Place a spoonful of icing on each macaroon and allow it to drip down the sides.
