COCONUT LIME MACAROONS

If you love coconut, you’ll love these macaroons! You get the taste of toasted, sweet coconut and a burst of refreshing lime for a stunning, yet delicate bite-sized dessert.

I absolutely love coconut! I love it in any form – coconut milk, shredded coconut, toasted coconut, coconut cream and I even love to chew on raw coconut right from the husk! Fortunately living in the tropics there is an abundance of fresh coconuts to eat.

Much can be said about the pleasures of coconut. Yet coconut is one of those foods that seems to ping-pong between the ‘good food’ and ‘bad food’ list, and if you’re confused about this, don’t worry – even the experts can’t quite agree.

The confusion starts because of the differences between the use of coconut oil in cooking, and the use of coconut milk or coconut flesh. Both the American Heart Association and the National Heart Foundation recommend avoiding the use of coconut oil for cooking, but both their websites include recipes that contain coconut milk. So while the experts continue their back and forth as to whether coconut is healthy or not, I am going to continue to enjoy it to the fullest, (of course in moderation)!

This recipe lets the coconut shine but adds subtle notes of lime and is finished off with a light coating of white chocolate. It all works together to create a sophisticated yet delicate dessert.

To make this recipe:

  • Start by preheating the oven to 350°F. Line two baking sheets with parchment paper or silicone pan liners, this is to keep the macaroons from sticking to your pans.
  • In a large bowl, toss together the coconut and the flour until the coconut is evenly coated with the flour. Stir in the lime zest. Make sure when you are zesting the limes that you are only zesting the outer green rind. The white layer is less flavorful and can actually be bitter.
  • Stir in the sweetened condensed milk and vanilla and stir until completely incorporated. The batter will be very sticky.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the prepared baking sheet, about an inch apart. Gently press any loose coconut into the cookie so they do not burn. If any tips are sticking up they tend to burn quickly.
Pre-baked
  • Bake for 12 to 15 minutes or until golden brown and fragrant. You want the tops golden brown and toasted, but not burnt. Coconut does burn easily, so you do need to watch it closely. Cool completely on the baking sheets.

White Chocolate Topping

  • Melt the white chocolate according to the instructions on the package. I like to use the microwave and heat in 30 second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate, tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.
  • When the bottoms are set, drizzle any remaining chocolate over the top of the macaroons. The easiest way to do this, is to put the melted white chocolate in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the chocolate, using a back and forth motion.

Some of the tools and equipment that I love to use are listed here:

 

      

 

 

Coconut Lime Macaroons

If you love coconut, you’ll love these macaroons! You get the taste of toasted, sweet coconut and a burst of refreshing lime for a stunning, yet delicate bite sized dessert.
0 from 0 votes
Prep Time 15 mins
Cook Time 15 mins
Course cookies
Servings 24 cookies

Ingredients
 

  • 5 cups shredded coconut, (14 ounce bag)
  • cup flour
  • 1 large lime, zested
  • 1 can sweetened condensed milk, (14 ounce can)
  • 2 teaspoons vanilla
  • 11 ounces white chocolate chips

Instructions
 

  • Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone pan liners.
  • In a large bowl, toss together the coconut and the flour until the coconut is evenly covered with flour. Stir in the lime zest.
  • Stir in the sweetened condensed milk and vanilla and stir until completely incorporated.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the lined baking sheet, about an inch apart. Press any loose coconut into the cookie so they do not burn.
  • Bake for 12 to 15 minutes or until golden brown and fragrant. Cool completely on the baking sheets.

White Chocolate Topping

  • Melt the white chocolate according to the instruction on the package. I like to use the microwave and heat in 30 second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate, tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.
  • When the bottoms are set, drizzle any remaining chocolate over the tops of the macaroons.
  • Store in an airtight container for 4 to 5 days.
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