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Makrut Macaroons #ChristmasCookies


December always means Christmas cookies. Lots and lots of Christmas cookies. I was excited to see that Ellen at Family Around the Table was organizing a week-long event surrounding cookies. She has also created a giveway from one of our event sponsors. More on that soon! For now, I hope you enjoy the recipes my fellow bloggers have shared to kick-off this celebration of cookies. Get baking!


Monday's Cookie Tray


Makrut Limes

First, let's start with Makrut Limes. Whenever I see them at the market, I swoop in and have to refrain from buying up the entire bin. They are just too cool not to incorporate into a cookie! Have you ever used a Makrut lime? Here's a brief intro to the limes - when I used to call them 'Kaffir' limes. I recently discovered there is some controversy about the name 'kaffir'. Not being an Arabic speaker, I can only accept what I am reading. Apparently 'kaffir' means 'infidel' or 'non-believer'. And it's largely used as a slur.

Okay, enough said. A lime by any other names...well, they are still as aromatic, unique, and gorgeous as before. But I now call them by their religiously-neutral name!



In addition to the fruit looking like little green brains, the leaves are doubled. So unique. I used both the zest and the leaves in this cookie creation!

Makrut Lime Macaroons
This gluten-free coconut macaroon recipe has a triple kick of Makrut lime with the zest, the juice, and the leaves.


Ingredients makes approximately 3 dozen
  • 2 1/2 C finely shredded unsweetened organic coconut
  • 3/4 C organic sugar
  • zest from 2 Makrut limes, approximately 2 t
  • 4 egg whites, whipped until frothy
  • 1 T Makrut lime juice, from 4-5 Makrut limes
  • 1/2 C organic powdered sugar
  • 2 to 3 Makrut lime leaves, finely minced

Procedure 
Preheat the oven to 350 degrees F and prepare your baking sheets, either by lining them with a silicone mat liner or with parchment paper.

In a medium bowl, combine the coconut and lime zest.


In a separate bowl, whip the egg whites until frothy. Add the sugar and whip till peaks form.


Stir the egg whites into the coconut mixture until the coconut is evenly coated.

Using a half-tablespoon cookie scoop or melon baller, scoop level mounds of the dough on to the cookie sheet. These cookies don't spread, so put them close together.


Bake for 15 minutes at 350 or until they are golden brown around the edges. Let cool for 5 minutes on the cookie sheet, then remove the cookies to a wire rack to cool completely.


When the cookies are completely cool, make the glaze by whisking the lime juice and powdered sugar together until completely smooth.

Drizzle glaze onto the top of each cookie and add a pinch of Makrut lime leaves.


Allow the glaze to harden before storing in an airtight container at room temperature.

Comments

  1. I wish I could try one of these right now Cam. They sound delicious.

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  2. Never used lime leaf sounds like a great addition!

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  3. What a fantastic recipe - you incorporate so many amazing components of the lime in these.

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  4. I've heard of these limes, but never seen them! I LOVE lime, and your macaroons look AMAZING! How does one go wrong with lime and lots of coconut? It's impossible :)

    ReplyDelete
  5. I don't think I've ever seen a lime like that. How interesting! These sound amazing!

    ReplyDelete
  6. I have never seen those limes before! Gorgeous zest!

    ReplyDelete

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