Key Lime Coconut Macaroons
Yield: About 30 cookies
About 8 Key limes (for 1 tablespoon zest and 1/3 cup juice; see note)
1 (14-ounce) can sweetened condensed milk
1/3 cup all-purpose flour
2 2/3 cups sweetened shredded coconut
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Grate 1 tablespoon zest (colored portion of peel) from limes; set aside. Squeeze limes to yield 1/3 cup juice. (A garlic press works well when squeezing Key limes, which are quite small.)
In large bowl, whisk together lime juice and sweetened condensed milk until blended. With large mixing spoon, stir in flour until thoroughly blended. Stir in coconut and zest.
Drop dough by tablespoonfuls about 1 inch apart on prepared baking sheets. Bake until golden around edges, checking after 15 minutes and watching carefully to avoid burning the bottoms. Total baking time will be about 20 to 25 minutes.
Let cool for 15 minutes on baking sheets, then transfer to a rack and let cool completely. Store cookies in an airtight container in the refrigerator.
Per cookie: 90 calories; 4g fat (40 percent calories from fat); 3g saturated fat; 4mg cholesterol; 1g protein; 12.5g carbohydrate; 11g sugar; 0.5g fiber; 39mg sodium; 40mg calcium; 82mg potassium.
Note: If you cannot find Key limes, substitute common Persian limes.
Tester's note: This super-easy recipe produces a soft cookie with a crunchy top. The Key limes provide a unique aroma and refreshing citrus flavor.
Adapted from "Cookies: More Than 200 Recipes," by Jill Snider (Robert Rose, $22.95).