This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
Sweet, chewy, and citrusy, these tropical Coconut Lime Macarons can be coated with white chocolate for an exquisitely tasty treat that will make you think of blue waters and white sand beaches! They are like little bites of paradise!
If you love all things coconut & lime, be sure to also try our Lime Meltaway Shortbread Cookies, Key Lime Pie, and Coconut Lime Glazed Banana Bread!
Coconut is such a fun ingredient because it not only adds delicious flavor to baked goods, but an interesting chewy texture that you really don’t get from anything else. And these coconut lime macaroons are one of our favorite treats to showcase it’s delicious properties!
Classic macaroons omit the citrus component and are often dipped in dark chocolate, kind of like Mounds bars. But I prefer this white chocolate lime variation even more and so did Paul when he tried them.
Why You’ll Love This Recipe
- Perfectly moist. I’ve had dry macaroons and they are no good. These ones have just the right ratios for moist, delicious macaroons that are chewy and soft instead of crumbly and dry.
- Perfect for Spring. The sunny, fresh flavors are perfect for all Spring and Summer occasions like Easter, bridal showers, Mother’s Day, and more.
Ingredient Notes
This is a quick overview of some of the important ingredients you’ll need for this recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Coconut: We use sweetened shredded coconut here, not dry desicated coconut, to be specific. You want it to be fresh and moist so the macaroons will hold together well.
- Egg whites: Unlike other recipes that rely on sweetened condensed milk as a binder, we found during our recipe testing that egg whites give a better flavor that allows the sweet coconut and lime zest to shine through better.
- Fresh limes: Be sure to zest the limes before juicing them, not the other way around. And you may want a couple extra limes to zest for more to sprinkle over the tops of the cookies for that pop of color and bright citrus flavor.
- White chocolate: This is optional since the macaroons are delicious all on their own, but dipping the bottoms (or drizzling melted white chocolate over the top) adds a wonderful additional level of flavor and texture to these cookies.
- Flour: You don’t need a whole lot of flour for this recipe, but a bit helps to stabilize the cookies and hold them together while they bake.
- Sugar: Granulated sugar does the trick to sweeten the cookies so they aren’t too tart.
How to Make Coconut Lime Macaroons
It’s easy to make this recipe. This is a quick overview with step-by-step images to help you visualize the process. Scroll down to the recipe card for printable, detailed instructions. Here is the basic approach:
- Beat egg whites. Use a hand mixer to beat the egg whites in a large bowl until frothy. This only takes about 1 minute since we aren’t looking for firm peaks here. Instead, the egg whites help bind the macaroons and should look airy and cloudlike.
- Beat in everything but the coconut. Add the sugar, flour, lime zest, lime juice, vanilla extract, and salt, then beat until everything is evenly incorporated.
- Stir in coconut. Use a rubber spatula or spoon to stir the shredded coconut into the batter until it is evenly moistened. Use a small cookie scoop to drop rounded mounds of the batter onto a baking sheet lined with parchment paper.
- Bake. These macaroons should bake for 20-22 minutes in a 350°F oven until they start looking toasted around the tops and edges. Remove from the oven and cool completely.
- Dip in white chocolate. Melt the white chocolate in a bowl in the microwave using short bursts of heat. Dip the bottoms of the macaroons into the white chocolate, then place on parchment paper and stick the macaroons in the refrigerator for the white chocolate to set up completely. Alternatively you could just drizzle the white chocolate over the tops of the macaroons instead.
For the FULL RECIPE, be sure to visit Imperial Sugar’s site.
Recipe FAQ’s
These two get confused all the time but a macaroon (the one with the double “oo” in it) is the chewy coconut cookie you see here, while a macaron (mack-uh-ron) is a French cookie made with almond flour and typically filled with buttercream or other fillings.
Recipe Tips and Tricks
- If you find it difficult to work with the dough, try chilling it for 30 minutes in the fridge first. Usually the temperature and giving the time for the coconut to absorb some of the moisture will help it stick together better if you have any trouble.
- Press loose pieces of coconut into the cookies before baking. If they are sticking out, they tend to toast faster and give the macaroons more of a messy appearance.
Storage & Reheating Instructions
- How to store: Store in an airtight container at room temperature for up to 5 days.
- How to freeze: We recommend freezing in a single layer or with parchment paper between layers. These coconut macaroons freeze well for up to 2 months. Just thaw at room temperature for a couple of hours before enjoying.
Be sure to stop by Imperial Sugar’s site for the FULL RECIPE. I have partnered with them now for a few years and love their products for my baking needs!
More Coconut Recipes
- Coconut Macadamia Nut Ice Cream
- Coconut Cream Pie
- Fluffy Toasted Coconut Pancakes
- Thai Coconut Mango Sticky Rice
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
