Lime Coconut Cookies
These lime and coconut cookies have a lightly golden exterior and remain soft and airy inside. Fresh lime zest gives the coconut a refreshing citrus flavour.
Yield: approximately 12 cookies
Preparation: approximately 10 minutes
Cooking: approximately 15 minutes
Total time: approximately 25 minutes
Ingredients
- 2 eggs
- 125 g caster sugar
- 150 g unsweetened desiccated coconut
- 1 lime
- 1 teaspoon vanilla extract
- 1 pinch of salt
Preparation
- Preheat the oven
Preheat the oven to 175 °C conventional heat and line a baking tray with baking paper. - Zest the lime
Wash and dry the lime and finely grate the green zest. Make sure not to grate the bitter white pith underneath. - Separate the eggs
Separate the eggs and use only the egg whites for this recipe. Place the egg whites in a clean, grease-free bowl.
Method
- Whisk the egg whites
Whisk the egg whites with the salt using a mixer until airy and soft peaks begin to form. - Add the sugar
Gradually add the caster sugar while continuing to whisk. Continue whisking until the egg white mixture is glossy and forms stiff peaks. - Fold in the coconut
Add the desiccated coconut, lime zest and vanilla extract. Carefully fold everything into the egg white mixture until evenly combined. - Shape the cookies
Using two spoons, form approximately 12 small mounds on the baking tray lined with baking paper. Leave some space between the cookies. - Bake the cookies
Bake the cookies in the centre of the oven for 12–15 minutes, until the exterior and especially the edges are lightly golden. - Cool the cookies
Leave the cookies on the baking tray for a few minutes so they can firm up. Then carefully transfer them to a wire rack and allow them to cool completely.
