Coconut Lime Macaroons

• 4 large egg whites
• 1 pinch salt
• 1 1/4 cups sugar
• 8 ounces (by weight) almond meal
• 7 ounces (by weight) unsweetened coconut
• 1 large lime (or 2 small) - grated zest & juice

1. Preheat the oven to 350u0b0 F. Prepare 2 cookie sheets by either lining with parchment paper or silicone liners.
2. In a large glass or metal bowl, beat the egg whites and salt until stiff. While continuing to beat, add the sugar in 4 parts.
3. Fold in the almond meal, coconut, and lime zest and juice, continuing to fold until everything is completely incorporated. There should be no streaks of whites and you should have a very thick, scoopable batter.
4. Mound by tablespoonfuls (I used a scoop 2" across) onto the prepared pans, about 1/2? apart, and bake for 18-20 minutes. Allow to cool on the pans.

egg whites, salt, sugar, almond meal, coconut, lime

Taken from food52.com/recipes/16704-coconut-lime-macaroons (may not work)