These Coconut Lime Macaroons create a treat with a refreshing and tropical flavor profile. The sweetness of the coconut pairs beautifully with the zesty and tangy notes of lime. The macaroon's interior provides a satisfying chewiness, while the outside is slightly crunchy.
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For those who need to avoid gluten and/or dairy, these lime and coconut macaroons are a great option. This makes them suitable for people with gluten or dairy sensitivities.
Ingredients
You only need the following six ingredients to make these delicious Coconut Lime Macaroons:
- Egg whites: place 3 egg whites in a mixing bowl and allow to come to room temperature (approximately 1 hour). Room temperature egg whites allow the air to be readily incorporated when whipping.
- Salt
- Coconut: use sweetened, shredded coconut. Do not toast the coconut.
- Granulated sugar
- Lime zest: Spread zest on a plate and allow to dry for approximately one hour (drier lime zest will mix more evenly into the macaroon dough without clumping).
- Applesauce: use unsweetened applesauce. No worries as the macaroons will not taste like apples - it will add a bit more texture and stability to the cookie.
See recipe card for quantities.
Instructions
Follow along with the steps below to create the Coconut Lime Macaroons:
Place 3 egg whites in a mixing bowl and allow to come to room temperature. Zest limes. Spread zest on a plate and allow to dry for approximately one hour.
Add salt to the bowl with the egg whites.
Begin mixing the egg whites on low speed. Slowly increase the speed to medium-high and continue mixing until egg whites hold a medium peak.
In a separate large bowl, combine granulated sugar, lime zest, coconut and applesauce.
Gently fold whipped egg whites into other ingredients until well combined.
Scoop individual macaroons (approximately 1 ½ tablespoon each) onto prepared sheet pan using a cookie scoop or spoon. Bake for 15 - 17 minutes (tops will be a golden brown). Cool on sheet pans for 5 minutes then move macaroons to a cooling rack to cool completely.
Equipment
You need the following equipment to make these lime and coconut macaroons:
- Mixer - a hand mixer or stand mixer may be used.
- Cookie scoop - helps to create uniformly sized macaroons
- Sheet pans and parchment paper - the coconut lime macaroons are baked on a sheet pan and the parchment allows for easy cleanup and ensures the macaroons don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Bowls, measuring cups and spoons
Storage
Store the lime and coconut macaroons in an airtight container for up to 4 days. If layering, place wax paper between the macaroons to prevent from sticking together.
These macaroons freeze well. Simply layer between sheets of waxed paper and place in an airtight container. Before serving, remove from freezer and allow the macaroons to defrost at room temperature for approximately one hour.
Top tip
Take care when folding the whipped egg whites into the other ingredients. You don't want to completely deflate the egg whites.
FAQ
What is the difference between a macaroon and a macaron?
What consistency are 'medium' egg white peaks?
More coconut desserts
Love coconut and looking for more yummy dessert recipes? Try these:
I hope you enjoy this Coconut Lime Macaroons as much as my family and friends do!
📋 Recipe
Coconut Lime Macaroons
Equipment
- 1 Hand Mixer or
- Measuring cups and spoons
Ingredients
- 3 Cups Sweetened and Shredded Coconut
- ¾ Cup Granulated Sugar
- 2 Tablespoons Lime Zest
- ½ teaspoon Salt
- 3 Large Egg Whites room temperature
- 2 tablespoon Unsweetened Applesauce
Instructions
Preparation
- Prepare 2 sheet pans by lining with parchment paper.
- Place 3 egg whites in a mixing bowl and allow to come to room temperature (approximately 1 hour).3 Large Egg Whites
- Zest limes. Spread zest on a plate and allow to dry for approximately one hour (drier lime zest will mix more evenly into the cookie dough without clumping).
Make macaroons
- Preheat oven to 325℉ (160℃)
- In a separate large bowl, combine granulated sugar, lime zest, coconut and applesauce.¾ Cup Granulated Sugar, 2 Tablespoons Lime Zest, 2 tablespoon Unsweetened Applesauce
- Add salt to mixing bowl with the egg whites.½ teaspoon Salt
- Begin mixing the egg whites on low speed. Slowly increase the speed to medium-high and continue mixing until egg whites hold a medium peak.
- Fold egg whites into other ingredients until well combined.
- Scoop individual macaroons onto prepared sheet pan using a cookie scoop or tablespoon.
- Bake for 14 - 18 minutes (tops will be a golden brown).
- Cool on sheet pans for 5 minutes then move macaroons to a cooling rack to cool completely.
Kristine says
Excellent flavor! Thank you,
Beth says
These are fantastic! I love the tropical flavors, and they were so easy I made a double batch.