The flavour combo is Aska’s idea. We’ve been exchanging ideas, as to what would be the best way of making a good coconut macaroon. Aska obtained coconut flour from Whole Foods, but had doubts about quantity, I was of the opinion the macaroon should be made with nuts, not flour, even if it’s a fine, coconut flour. So I toasted some desiccated coconut, ground it and added 100 g of it to 50 of almonds and proceeded with the usual recipe.  The filling is made of mascarpone, lime curd( Sainsbury’s own brand, next time I might splash out a bit more, this one did not wow me), fresh lime juice and zest, as usual, adding and tasting until I was happy.

They’re nice. Florian loves them, but he loves anything with lime, for me the texture is a touch chewy. But one must try things, for science. 🙂