Finely chop the walnut-sized fresh ginger with the cand. Finely chop the ginger.
Mix the grated coconut with the ginger and add the lime zest.
Beat egg whites with salt and sugar until stiff. Stir in two tablespoons lime juice. Fold in the ginger/coconut mixture with a wooden spoon.
Use a coffee spoon to place small heaps on baking paper and bake at 170°C for about 10 minutes until golden brown. Melt the cake glaze in a water bath. Dip the top of the cooled macaroons in it.
Store in a cool, dry place.
Tip: The macaroons can also be baked on wafers.