Lime Coconut Macaroons

Okay, please take a moment to notice the little date header directly above the title. What does it read?

February 1, 2012. 

Now take a moment to read this, today's weather report.

Are we kidding?

Well, as much as I love the snow, there are no complaints here. I got up, went to class for three hours, then took off for the barn. Had an absolutely fantastic lesson on Bond Boy - a sexy Irish import. Tall, red head, with a long forelock and killer moves. And super sensitive. My kind of guy. 

Haha but the lesson was outside, and it was so glorious I stayed to soak up the sun and as many insights from the other lessons as possible. Five hours passes by. Then home for a quick shower before swim practice. Now I'm home, fed, and blogging (ie not doing homework, but that's fine).

Speaking of blogging! I made these last week during the rainstorms. Lately, anything tropical sounds good. So to celebrate today's sun, I'm sharing an addictive tropical recipe. Lime Coconut Macaroons!

Let me first admit that I have no idea what a macaroon is, other than scrumptious. Seriously, you cannot have just one. And, for those who care, they're accidentally vegan! They're crispy on the outside and chewy on the inside, and these little guys are full of tropical flavaaa. Piña colada + coconut macaroon + today's springtime weather, and suddenly summer doesn't seem too far away. 

Lime Coconut Macaroons

Makes about 3 dozen

Ingredients

1 (14 oz) bag shredded coconut

1 1/2 cup powdered sugar

1 cup light coconut milk

1 teaspoon lime zest

Fresh lime juice from 1/2 lime

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

The Kitchen, getting tropical.

1. Preheat oven to 350F. Line two baking sheets with parchment paper. 
2. In a large bowl, combine shredded coconut, powdered sugar, coconut milk, lime zest, and lime juice.
3. In a medium bowl, combine flour, baking powder, and salt. 
4. Add the flour mixture to the large coconut bowl until well-blended.
5. Using a 1 tablespoon scoop, place mounds onto the parchment paper. Yes, just plop them down, no rolling necessary.
6. Bake for 30 minutes, until golden brown around the edges.
7. Enjoy warm or cold!