Coconut Lime Macaroons

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 our favorite flavor combinations. So naturally, marrying them in one of our all-time favorite cookies, seemed like a win-win. And 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!

Ingredient notes

Oh, how we love a minimal ingredient list!

• Sweetened shredded or flaked coconut Sweetened coconut flakesare 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.

Keeping leftovers

Coconut lime macaroons can be stored in an airtight container for up to one week or frozen for up to 3 months.

Kitchen questions

Can we use unsweetened coconut?

Unfortunately, unsweetened coconut won't work. 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 our vanilla coconut granola or our chocolate muesli.

More cookies

These would be good in your next cookie box.

Ingredients

Makes 32 macaroons (32-36 depending on size)

• 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 tsp vanilla extract
• ¼ tsp Kosher or fine sea salt
• 2 large egg whites
• 2 limes, zested

Equipment

• baking sheets lined with parchment paper
• large mixing bowls
• handheld mixer or stand mixer fitted with the whisk attachment
• flexible spatula

Method

1. Heat the oven to 325℉. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats.

2. In a large bowl, add the coconut, condensed milk, vanilla, and salt. Stir to combine.

3. 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).

4. FOLD the egg whites and zest (see notes) into the bowl with the coconut until mixed through.

5. 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.

Kitchen 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.
• We like to use a cookie scoop to drop the batter. We 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.