Instructions
Follow the steps and taste along the way.
Toast some of the coconut
Leave the oven off for now. Toast 60 g of the shredded coconut in a dry pan over medium heat for 3–4 minutes, stirring often, until light golden and fragrant. Transfer it to a plate and let it cool.
Heat the coconut mixture
Preheat the oven to 170 °C, using conventional top and bottom heat. Put the egg whites, granulated sugar, salt, lime zest, and the remaining 120 g of coconut in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Heat for 5–7 minutes, stirring constantly, until the mixture reaches approximately 50–55 °C, is sticky, and the sugar has almost dissolved.
Combine the mixture and shape the macaroons
Remove the bowl from the water bath, stir in the cooled 60 g of toasted coconut, and let the mixture cool for 10 minutes. Line a baking sheet with parchment paper. With damp fingers, shape 20 roughly equal mounds and arrange them on the baking sheet about 3 cm apart.
Bake the macaroons
Bake at 170 °C for 14–16 minutes, until the edges and tips are light golden but the centers remain pale. Leave them on the baking sheet for 10 minutes, then carefully transfer them to a wire rack and let them cool completely.
Finish with lime icing
Mix the powdered sugar with 12 ml of lime juice to make a thick but pourable icing. If needed, let it stand for a minute so the sugar dissolves. Drizzle the icing in a thin stream over the completely cooled macaroons and leave it to set for 10 minutes.
