Coconut-Lime Cookies Recipe

Ingredients

 

2 egg whites

1 container 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 generally useful flour, spooned and leveled

1/2 containers unsweetened destroyed coconut

1/2 containers unsweetened chipped coconut

2 tablespoons turbinado sugar

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

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 amaze set (not in) a pot of scarcely stewing water. Cook, racing, until the mixture is hot and the sugar is broken down, 10 to 12 minutes. Expel from the high temperature and mix in the flour, destroyed coconut, and chipped coconut. Chill until firm, around 1 hour and up to 2 days.

High temperature broiler to 300° F. Line 2 preparing sheets with material.

Move stacking 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.

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

Place the chocolate in an expansive microwave-safe bowl and microwave on high in 15-second interims, mixing between each, until softened and smooth. Dip the bottoms of the treats in the white chocolate and chill until the chocolate is firm, 15 to 20 minutes.

Capacity proposal: Keep the treats at room temperature in an impenetrable holder for up to 5 days