These Coconut Lime Macaroons are a bright, citrusy twist to the classic coconut macaroon! Dip them in creamy white chocolate for a sweet, tropical dessert!
One of our local grocery stores just recently had their annual citrus sale. So, naturally, I had to stock up on all of my favorite citrus fruits that I don’t get to enjoy throughout the rest of the year!
While I was stocking up, a handful of limes also made their way into the cart. I knew right away that I wanted to make coconut lime macaroons with one of them.
I don’t make coconut macaroons very often because my husband isn’t a huge fan of coconut, but I recently saw a recipe for coconut lime bars and knew that I wanted to use that flavor combination in macaroons.
The fresh lime juice gives the macaroons a bright citrus flavor. Fresh lime zest is added along with the lime juice for a a boost of flavor and a bit of color.
Since color and brightness aren’t two things that we have much of around these parts (think gray and cloudy), I wanted a dessert that would make me think of bright, sunny days!
These coconut lime macaroons did the trick! Dip them in white chocolate and you add a layer of creamy sweetness that blends perfectly with the tropical flavors!
Tips for Making Coconut Lime Macaroons
- Using a cookie scoop is the easiest way I have found to form the macaroons.
- Zest a little extra lime and top the macaroons with it for a pop of color when serving.
- You can make these macaroons whatever size you want. If you use a 1 tablespoon sized scoop, you’ll want to adjust the bake time to 10-12 minutes. If you make the macaroons using a larger 2 tablespoon sized scoop, you’ll want to adjust the bake time to 15-20 minutes.
- 4 egg whites
- 2/3 Cup sugar
- 3 Tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 teaspoons fresh lime zest
- 4 1/2 Cups shredded coconut
- 1/2 Cup all-purpose flour
- white chocolate for dipping, optional
Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a baking mat.
In a small bowl, whisk together egg whites, sugar, lime juice, salt, and vanilla extract until creamy. Stir in lime zest.
In a large bowl, toss together coconut and flour. Add wet ingredients to dry ingredients and stir until combined.
Form balls using about 1 heaping tablespoon of coconut mixture. I used a 1 1/2 tablespoon sized cookie scoop. Place on prepared baking sheet a couple of inches apart.
Bake for 12-15 minutes or until just starting to turn light golden brown.
Remove the baking sheet to a wire rack to cool.
Melt white chocolate according to package instructions. Dip bottoms of macaroons in white chocolate and place on wax paper. Allow chocolate to harden before serving.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 80mgCarbohydrates: 18gFiber: 2gSugar: 14gProtein: 2g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.