Method:

Preheat oven to 330° F / 165° C. Line a half sheet rimmed baking tray with a silicone baking mat, and set aside until ready to use.

In a large bowl, stir together sweetened coconut flakes, granulated sugar, all purpose flour, and kosher salt.

Stir in the egg whites, followed by the lime juice, lime zest, and vanilla bean paste.

With a teaspoon, drop batter onto prepared tray. You should have about 15 portions. Discard any liquid left in the bottom of the bowl.

Bake in preheated oven for 25 minutes, or until set and lightly golden brown.

Remove from oven and cool completely on silicone mat, about 15 minutes.

While macaroons cool, line a separate tray with a sheet of parchment or a silicone baking mat. Melt the white chocolate over a bain marie or double boiler, or in the microwave in 15-second increments.

Dip macaroons, bottom side down, in melted chocolate.

Place on prepared tray and allow chocolate to set at room temperature, about 1 hour. Garnish with additional lime zest just prior to serving.

Layer macaroons between sheets of parchment or wax paper. Store in an airtight container at room temperature for up to 4 days.