Coconut-Lime Cookies

Ingredients

2 egg whites

1 mug granulated sugar

1 tablespoon agave

1 teaspoon finely ground lime get-up-and-go, in addition to 2 tablespoons lime juice

1/2 teaspoon unadulterated vanilla concentrate

1/4 teaspoon fine salt

1/4 measure flour, spooned and leveled

1/2 mugs unsweetened coconut

1/2 mugs unsweetened chipped coconut

2 tablespoons sugar

10 ounces white chocolate chips (1 3/4 mugs)

Directions

Whisk together the egg whites, sugar, agave, lime get-up-and-go, lime squeeze, vanilla, and salt in a twofold heater or a medium heatproof dumbfound set (not in) a pan of scarcely stewing water. Cook, speeding, until the mixture is hot and the sugar is broken up, 10 to 12 minutes.

Expel from the hotness and blend in the flour, destroyed coconut, and chipped coconut. Chill until firm, around 1 hour and up to 2 days.

Hotness broiler to 300° F. Line 2 heating sheets with material.

Move loading tablespoonfuls of the mixture into 1-inch balls and place on the arranged heating sheets, separating them 2 inches separated. Sprinkle with the turbinado sugar.

Heat, turning the sheets midway through, until brilliant tan, 20 to 25 minutes. Cool totally on the preparing sheets.

Place the chocolate in a substantial microwave-safe bowl and microwave on high in 15-second interims, blending between each, until dissolved and smooth. Dip the bottoms of the treats in the white chocolate and chill until the chocolate is firm, 15 to 20 minutes