If you love the chewy, sweet goodness of traditional coconut macaroons, get ready for a tropical twist! These Coconut Lime Macaroons are baked with fresh lime zest for a citrusy spin that will make you long for summer days!
Coconut and lime are two of my favorite flavor combinations. So naturally, marrying them in one of my all-time favorite cookies, seemed like a win-win. And just so we're clear- these are macaroons, not macarons (macarons are the delicate French meringue cookie that looks like a pretty pastel hamburger).
Unlike their sound-alike nemesis, coconut lime macaroons are a breeze to make. With only six ingredients, they come together quickly, don't require any chilling time, and you can plop them on a baking sheet with minimal fuss. The only real effort comes from whipping the egg whites, but if Devo can "Whip It," so can we!
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Ingredient notes
Oh, how I love a minimal ingredient list!
- Sweetened shredded or flaked coconut- Sweetened coconut flakes are shredded pieces of coconut that have been sweetened with sugar. They have a moist texture which helps give macaroons their signature chew. A popular brand in the U.S. is Bakers Angel Flake Sweetened Coconut. Do NOT use unsweetened coconut, desiccated coconut, or coconut flour.
- Sweetened condensed milk- Make sure it's sweetened. Don't confuse this with evaporated milk.
- Egg whites- Bind everything together and keep the cookies light and airy.
- Vanilla- Enhances the coconut flavor.
- Salt- Balances out the sweetness.
- Lime- Fresh zest.
See the recipe card for quantities.
Step-by-step
Use this guide to help you along.
Preheat the oven to 325℉. Add coconut, vanilla, condensed milk, and salt in a large bowl.
Mix until well combined.
In a separate bowl, whisk the egg whites on high speed until stiff peaks form (the whites will stand on their own when the beater is lifted).
Add the beaten egg whites to the coconut mixture along with lime zest.
Fold the egg whites into the coconut until mixed (gently turn a spatula over and over trying not to deflate the egg whites until the coconut is well coated).
Using a cookie scoop (or two spoons), drop a heaping tablespoon of the batter onto the prepared cookie sheet. Shape the batter into a cohesive round if needed.
Bake at 325℉ for 20-25 minutes (rotating the cookies halfway through), until golden brown. Allow to cool before serving.
👩🍳Pro tips for separating egg whites
- Start with cold eggs (they are easier to separate).
- Crack the eggs on a flat surface to reduce the chance of any shells.
- Separate the eggs using your hands, a slotted spoon, or by transferring the yolk back and forth between the cracked shells.
- Always separate eggs over a small bowl first before transferring to your mixing bowl. This prevents ruining a batch if a yolk accidentally breaks.
- Even a small amount of yolk can prevent egg whites from whipping properly. If any yolk gets in, try removing it with an empty eggshell or a paper towel.
Substitutions and variations
- Lemon or orange- Keep it tropical with lemon or orange in place of the lime zest.
- Chocolate- Feel free to dip the baked cookie in chocolate, or drizzle a little over the top. Choose a bittersweet or dark chocolate for dipping, since the cookie is already sweet.
Serving and pairing
Coconut lime macaroons are a great addition to dessert platters, afternoon tea, or holiday cookie boxes. They pair well with tropical fruits, herbal teas, or a light cocktail.
Storage
Coconut lime macaroons can be stored in an airtight container for up to one week or frozen for up to 3 months.
FAQ
Unfortunately, unsweetened coconut won't work in this recipe. The cookies benefit from the moisture and texture of the sweetened coconut flakes. If you have unsweetened coconut flakes that you are looking to use up, try my vanilla coconut granola, or my chocolate muesli.
More cookies
These would be amazing in your next cookie box.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Coconut Lime Macaroons
Equipment
- 2-3 baking sheets lined with parchment paper
- 2 large mixing bowls
- handheld mixer or stand mixer fitted with the whisk attachment
- flexible spatula
Ingredients
- 14 ounces (5⅓ cups) sweetened shredded or flaked coconut
- 1 cup (8 ounces) sweetened condensed milk (use a liquid measuring cup-there will be some leftover from a 14-ounce can)
- 1 teaspoon vanilla extract
- ¼ teaspoon Kosher or fine sea salt
- 2 large egg whites
- 2 limes, zested
Instructions
- Heat the oven to 325℉. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, add the coconut, condensed milk, vanilla, and salt. Stir to combine.14 ounces (5⅓ cups) sweetened shredded or flaked coconut, 1 cup (8 ounces) sweetened condensed milk, 1 teaspoon vanilla extract, ¼ teaspoon Kosher or fine sea salt
- In another bowl, whisk the egg whites on high speed until stiff peaks form (stiff peaks are when the egg whites can stand on their own when the beater/whisk is lifted from the bowl).2 large egg whites
- FOLD the egg whites and zest (see notes) into the bowl with the coconut until mixed through.2 limes, zested
- Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets leaving about 2 inches in between. Bake for 20-25 minutes (rotating the pans halfway through), until golden brown. Remove from the oven and allow them to cool in the pan for 10-15 minutes before serving.
Notes
- To fold the egg whites: Starting at the center of the bowl, cut straight down the center with a wide, flexible spatula to the bottom of the bowl. Gently scrape along the sides of the bowl, toward you, turning the spatula over on itself. Rotate the bowl and repeat until the whites are incorporated. Do not overmix.
- I like to use a cookie scoop to drop the batter. I use a #60 cookie scoop, which holds 1 tbsp+⅓ teaspoon of batter, or 0.54 ounces. If you don't have a cookie scoop, drop a heaping tablespoon of batter instead.
- The macaroons can be stored at room temperature for up to one week, or frozen for up to 3 months.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Patricia says
Delicious and easy. I love the addition of the lime.
Joanne minadeo says
Can I freeze the dough or only the based cookie?
Jennifer says
Hi Joanne. I wouldn't freeze the dough, the coconut has too much moisture. You can however, refrigerate the dough for 2-3 days, if you are looking to save some time before baking. Hope this helps!