Biting into these Persian Lime and Coconut Balsamic Macaroons is like taking a tropical vacation without leaving your kitchen. The zesty lime flavor from our Persian Lime Olive Oil cuts through the rich coconut sweetness, while the Coconut Balsamic adds a subtle tang that balances the whole experience. Chewy, moist, and irresistible, these macaroons will have you dreaming of palm trees and ocean breezes. Each bite feels like a mini getaway, with a burst of lime making you want to close your eyes and imagine a sunny beach somewhere far away.

I N G R E D I E N T S :

• 3 cups unsweetened shredded coconut
• ½ cup Rocky Mountain Olive Oil Persian Lime Infused Olive Oil
• ½ cup Rocky Mountain Olive Oil Coconut White Balsamic Vinegar
• ½ cup sugar
• 2 egg whites
• 1 tsp vanilla extract
• pinch of salt

I N S T R U C T I O N S :

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a bowl, combine coconut, Lime Olive Oil, Coconut Balsamic, sugar, vanilla, and salt.
3. In another bowl, whisk egg whites until stiff peaks form.
4. Fold egg whites into the coconut mixture.
5. Drop spoonfuls of the mixture onto the baking sheet.
6. Bake for 15-20 minutes until golden brown.

N U T R I T I O N A L   I N F O :

Estimated per serving: 160 calories • 2g protein • 18g carbs • 9g fat • 55mg sodium

Estimated values may vary based on coconut amount, sweetener usage, and ingredient brands.