I made these Coconut and Lime Macaroons back in November I believe. They are not the most picturesque but they were quite tasty. The recipe is from The Cookie and Biscuit Bible by Catherine Atkins (p. 111). These were really tasty the first few days. After that, the lime flavor started to fade.
4 large egg whites
3 cups sweetened desiccated (dry shredded) coconut
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 cup all purpose flour
1 cup confectioners' sugar
grated rind of 1 lime
4 tsp lime juice
approx 1 tbsp pistachio nuts, chopped
Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Put the egg whites, desiccated coconut, sugar, vanilla and flour in a large heavy pan. Mix well.
Place over low heat and cook for 6-8 minutes, stirring constantly to make sure it does not stick. When the mixture becomes the consistency of thick porridge, remove from heat.
Place spoonfuls of the mixture in rocky piles of the lined bakcing sheets. Bake for 12-13 minutes until golden brown. Remove from the over and leave to cool completely on baking sheets.
To make topping, put the confectioners' sugar and lime rind into a bowl and add enough lime juice to give a think pouring consistency. Place a spoonful of icing on each macaroon. Sprinkle chopped pistachio nuts on top and serve.