Gin Rickey Coconut Macaroons

This is the perfect solution when you have extra egg whites from all of your boozy ice cream creations.  They were a hit at the distillery and so I offer them to you here today!  My trick is to spray the macaroons with gin and garnish with fresh lime zest to add color and fresh flavor. (the picture below is before the additional zest)



4 egg whites

3 tablespoons Big Spring Spirits 7 Governor’s Gin (Get it here)

2/3 cup sugar

1 1/2 cup lime zest

1/4 teaspoon salt

1/4 teaspoon almond extract

1 teaspoon lime juice

14 ounces sweetened coconut flakes

1/2 cup all purpose flour

8 ounces of white baking chocolate

Big Spring Spirits 7 Governors Gin in a spray bottle

Lime zest for garnish


1.  Preheat oven to 350 degrees

2.  Combine egg whites, gin, sugar, lime zest, salt, almond extract, lime juice, coconut flakes and flour, stirring until everything is combined and mixture is wet.

3.  Place parchment paper on cookie sheets

4.  Drop 1 tablespoon amounts onto parchment paper sheets, leaving some space in between

5.  Bake approximately 15 minutes, until golden

6.  Remove from sheets to cool

7.  When macaroons are cooled, use a double boiler to melt the white chocolate and dip the bottoms of each macaroon until covered

8.  Allow chocolate to cool on either wax or parchment paper.  You can quicken the process by putting them in the refrigerator or freezer

9.  When cooled, spray the macaroons with gin and garnish with the lime zest


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