We are so excited to participate again in #margaritaweek organized by Kate Ramos of @holajalapeno. Last year, we did a strawberry margarita cookie which proved to be a delicious surprise, so we thought, hey, let's try to bake something else! While we do love a great margarita, they aren't in heavy rotation here as Mom is a vodka lady and I truly am a beer girl at heart. But, we both love a good cookie. This is a riff on the classic gluten-free coconut macaroon. We've added lime and tequila so you can imagine you are drinking your favorite Mexican cocktail while you scarf down a few cookies. They are not the prettiest cookie on the block, but they are chewy, sweet and have just a hint of citrus tang. Try them and dream of your next beach vacation! Be sure to check out the hashtag and Kate's website, for over a hundred recipes all through the week! Check them out here!
Put the Lime in the Coconut Margarita Macaroons
Makes about 18-20 cookies
14 oz. sweetened shredded coconut (one package)
14 oz. condensed milk (one can)
2 egg whites
¼ tsp. salt
2 tsp. lime juice
Zest of 1 lime
Preheat oven to 325
Stir together the coconut, condensed milk, lime zest, lime juice, and tequila until incorporated.
In a mixer, beat the egg whites and the salt until you have stiff peaks. Fold the egg whites into the coconut mixture. (If you loosen the mixture with a little egg white first, then add the rest you maintain more loft.)
On a parchment lined baking sheet, drop 1 tablespoon of mixture, leaving about 2 inches between cookies. Bake 25-30 minutes until golden brown.
Cool completely on tray.
A square meal is satisfying, nourishing, complete.
A round table includes all.