Recipe: Coconut lime macaroons

Ingredients
1 cup whole blanched toasted almonds
2 cups sweetened flaked coconut, toasted
2/3 cup sweetened condensed milk
1 tsp pure vanilla extract
1 lime, finely zested
2 egg whites

Preparation
Preheat oven to 350°.

Place almonds in a food processor and pulse lightly until evenly chopped.

Line a large baking sheet with parchment paper and grease paper evenly with butter. Set aside.

In a bowl, stir together coconut, chopped almonds, condensed milk, vanilla and lime zest.

Using an electric hand mixer, beat egg whites until stiff, about 2 minutes. Fold egg whites into coconut mixture. Using a small ice cream scoop or a large spoon, drop batter onto prepared baking sheet.

Bake until macaroons turn lightly golden around the edges, about 15 minutes. Allow cookies to cool completely before removing from baking sheet.

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