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Rose, lime and coconut macaroons
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This is a very handy recipe if you have leftover egg whites from making mayonnaise or custard. Initially crisp, the macaroons soften after a day or two because the coconut keeps them super-moist and chewy.
INGREDIENTS
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- 3 egg whites
- 100g caster sugar
- 1 tsp rosewater
- 1 tbsp lime zest
- 1 tbsp lime juice
- 1 tbsp plain flour, sifted
- 200g shredded coconut
- dried edible rose petals, to serve (optional)
METHOD
- Preheat the oven to 150C fan-forced (170C conventional) and line two baking trays with baking paper.
- Beat the egg whites until fluffy, then gradually add the sugar, beating until glossy peaks form.
- Gently fold in rosewater, lime zest and lime juice, then the plain flour and coconut.
- Drop the mixture by the tablespoonful onto the baking trays, pinching them into a peak.
- Bake for 15 to 20 minutes until lightly golden and still a little soft inside – they will firm up as they cool. Scatter with rose petals, if using.
Makes 12-15
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This recipe is from episode seven of Good Food Kitchen season 2, screening on 9Now.
Appears in these collections
- More:
- Good Food Kitchen
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
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Original URL: https://www.watoday.com.au/goodfood/rose-lime-and-coconut-macaroons-20221118-h27yey.html