Key Lime & Coconut Macaroons

Chef Dave Martin

    • 2 tbsp. The Perfect Purée Key Lime Concentrate,  thawed
    • 14 oz. sweetened shredded coconut
    • 14 oz. sweetened condensed milk
    • 3 tbsp. key lime zest, chopped fine (or substitute regular lime)
    • 2 large free range egg whites, room temperature
    • 1/2 tsp. sea salt
1. Preheat the oven to 325 degrees F.
2. Combine the coconut, condensed milk, Key Lime Concentrate and key lime zest in a large bowl. Whip the egg whites and sea salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
3. Drop the batter onto sheet pans lined with parchment paper using an ice cream scoop or tablespoon. Bake for 25 to 30 minutes, until golden brown. Cool and serve.