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Parve
Easy
10 Servings
Allergens 
40 Minutes
Diets
A treat for your favorite coconut lover, this macaroon tastes truly tropical.
4 egg whites or 3/4 cup Haddar Egg Whites
3 cups dry shredded coconut
3/4 cup sugar
2 teaspoons Gefen Vanilla Extract
1/4 cup flour
grated rind of 1 lime
3 to 4 teaspoons lime juice
1 tablespoon pistachio nuts, chopped
Preheat oven to 350 degrees Fahrenheit.
Combine macaroon ingredients in a pot over low heat. Cook for seven to 10 minutes or until mixture thickens, stirring constantly. Remove from heat.
Place spoonfuls of mixture in mounds on lined baking sheets.
Bake for 12 to 13 minutes or until golden brown. Remove and allow to cool.
Yield: about 3 dozen macaroons
Mix confectioners’ sugar with grated lime rind and add enough lime juice to give the glaze a thick, pourable consistency.
Place a spoonful of the glaze on each macaroon and allow it to drip down the sides.
Sprinkle with the pistachio nuts and serve.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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