• About me ?


    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Coconut and Lime Macaroons

Coconut and Lime Macaroon

I am not a big chocolate eater but I do have a soft spot for a Bounty Bar ( featured here on the stunning Chocablog ) sadly its a bit cold and rainy to venture out.
Making some food for the weekend anyway so while the oven was in cooked some Coconut and Lime Macaroons & tribute to one of the best food blogs around Coconut and Lime

I think these look suitable Chrismassy as well like little snowballs ( and once that they are cooked like British snowballs which generally get a bit muddy ) , however I wanted them cooked well for that lovely toasted coconut taste.

Coconut and Lime Macaroon

Your hands get nicely messy making these but it means you can lick the tasty coconut limey mixture of your hands , its delicious actually and is making me think that a coconut and lime cocktail would be tasty
Coconut and Lime Macaroon

Coconut and Lime Macaroons

2 egg whites
100g caster sugar
160 desiccated coconut
Zest and juice of a lime
1. Preheat the oven to 180C/355F/Gas 4.
2. Mix together the egg whites, sugar, coconut, lime zest and juice in a bowl ..
3. With wet hands, mold half a golfball sized balls, flatten slightly and place on a baking tray covered with greaseproof paper
5. Bake for 12-15 minutes in the centre of the oven until lightly golden.
6. Cool the macaroons on a wire rack, and store in an airtight jar.

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