Rinse the lime, dry rub and grate the peel finely. Mix the grated lime peel with the grated coconut and flour in a bowl.
Squeeze the lime juice, measuring 1 teaspoon. Separate the eggs (you can use the egg yolks for another recipe). Mix the egg whites, salt and lime juice with a hand mixer until stiff.
Sprinkle in the sugar and continue to beat until a shiny, firm meringue is formed.
Fold in the egg whites evenly into the coconut flour mixture using a rubber spatula. Line a baking sheet with parchment paper.
Evenly distribute the thin wafers on the baking sheet, placing them about 5 mm apart. Add the beaten egg whites using a large piping bag, putting the meringue on the top and leaving a little space near the edges.
Let dry the coconut macaroons for about 6 hours at room temperature. Then bake in a preheated oven at 175° C. Bake on the 2nd shelf from the bottom for about 8-12 minutes, until the surface has browned very slightly. Let the coconut macaroons cool on an oven rack.
Notes
How many Weight Watchers points in coconut macarons recipe? WW points: 2, WW points plus: 2
Nutrition Information
Calories: 105 Fat: 5 g Carbohydrates: 11 g Fiber: 2 g Protein: 1 g
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weight-watchers-coconut-macaroons-recipe-2-ww-points-plus-2-ww-old-points/