Makes: 55
Prep: 10 mins
Cook: 1 1/2 hours

Ingredients
2 1/2 cups desiccated coconut
1 cup caster sugar
4 egg whites
2 tsp finely grated lime rind
1 tbs lime juice
1 1/3 cups White Choc Melts, melted
Shredded lime rind, to decorate

1. Combine coconut, sugar, 1 egg white, lime rind and juice in a medium saucepan. Stir over low heat until just warm. Remove from heat and cool for 5 minutes.

2. Line 2 oven trays with baking paper. Trace 3cm circles, about 3cm apart, over the baking paper. Turn papers over, so that the trace-side is facing down.

3. Beat remaining egg whites in a small bowl with an electric mixer until soft peaks form. Fold cooled coconut into egg whites in 2 batches. Spoon egg and coconut mixture into a piping bag fitted with a 1.5cm plain tube. Pipe 3cm-high mounds of mixture inside the traced circles on baking paper.

4. Cook in a very slow oven (120ºC) for about 1 1/2 hours, swapping trays halfway through cooking. Cool macaroons on trays.

5. Dip bases of macaroons into melted chocolate. Return to trays lined with baking paper to set. 6 Serve macaroons decorated with shredded lime rind.

Tip: Macaroons can be made up to one week in advance. Store in an airtight container and refrigerate in hot weather.

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