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.

Coconut Lime Macaroons

Yield: 24 macaroons

Prep Time: 15 minutes

Bake Time: 15 minutes

Total Time: 30 minutes

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Ingredients

• 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

Instructions

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.

Recommended Products

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• 
  Nordic Ware Baking Sheet
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  Reynolds Kitchens Parchment Paper Sheets
• 
  OXO Medium Cookie Scoop

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.

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