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.

A lot 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. The American Heart Association and the National Heart Foundation recommend avoiding coconut oil for cooking, but both of their websites include recipes containing coconut milk. So while the experts continue their back and forth as to whether coconut is healthy or not, I will 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. Next, line two baking sheets with parchment paper or silicone pan liners; this keeps 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. Next, stir in the lime zest. When zesting the limes, ensure that you are only zesting the outer green rind. The white layer is less flavorful and can 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 cookies, so they do not burn. If any tips are sticking up, they tend to burn quickly.

• 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 quickly, 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 and 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.