Ingredients
4 large egg whites2/3 cup sugar3 tablespoons gin1-1/2 teaspoons grated lime zest1/4 teaspoon salt1/4 teaspoon almond extract1 package (14 ounces) sweetened shredded coconut1/2 cup all-purpose flour8 ounces white baking chocolate, melted
Preparation
Preheat oven to 350°. Whisk the first 6 ingredients until blended. In another bowl, toss coconut with flour; stir in egg white mixture.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are light brown, 15-18 minutes. Remove from pans to wire racks to cool completely.
Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
