Key Lime Coconut Macaroons are the perfect summer treat that will fit in the palm of your hand! These sun-kissed golden cookies bring a burst of tropical flavor with every bite.
They’re crunchy on the outside, chewy in the middle, and flecked with key lime zest. These macaroons are naturally gluten-free and made with sugar instead of sweetened condensed milk, giving them a lighter feel.
For an extra touch of indulgence, try coating the bottoms in melted white chocolate scented with more lime zest.
Macaroon Ingredients
- Sweetened shredded coconut – I make these cookies with sweetened shredded coconut because it is more moist than unsweetened.
- Key limes – This variety of citrus are small, round and have a fair amount of seeds. You’ll need about three key limes to yield enough juice for this recipe. The zest is also used, so be sure to zest the limes first before juicing them. You can substitute with standard grocery store (Persian) lime.
- Egg whites – These are whipped into a meringue and offer moisture as well as structure to the cookies.
- Granulated sugar – Added to the egg whites, it helps them whip up sweet and glossy.
- Kosher salt – I always add a little to baked goods to enhance and balance flavors.
- White chocolate – (optional) Coconut macaroons often come dipped in dark chocolate, but why not white? Especially when you add more lime zest to the chocolate for extra citrusy flavor.
How to Make Key Lime Coconut Macaroons
Step 1. Combine egg whites, key lime juice, and salt in the bowl of a stand mixer on low speed. Increase the speed and beat until soft peaks form. With the mixer on low speed, incorporate the sugar, then beat on higher speed until medium-stiff peaks form.
Step 2. In a separate bowl, toss the shredded coconut and key lime zest together to evenly distribute. Gently fold the coconut into the whipped egg whites until well incorporated.
Step 3. Use a small cookie scoop to drop batter onto a prepared baking sheet. Space the cookies about 2 inches apart.
Step 4. Bake in a 325°F preheated oven for 12 to 15 minutes or until the edges begin to turn a golden brown. Cool them on the pan for several minutes, then transfer to a cooling rack to cool completely.
Optional Step. Melt chopped white chocolate in the microwave or in a double-boiler. Stir in some lime zest. Dip the cookie bottoms in the chocolate and let them set up on a sheet of parchment (or wax paper).
Common Questions
How do I prevent my macaroons from spreading too much?
- Make sure your mixture is firm and not too wet. If it seems too loose, you can add a bit more coconut to absorb the excess moisture. Make sure the cookie scoop is well packed before placing on the baking sheet.
Why did my macaroons turn out dry and crumbly?
- Overbaking is usually the culprit. Keep a close eye on them and take them out of the oven as soon as they turn golden brown.
How do I store macaroons?
- These cookies can be stored at room temperature in a covered container for up to one week. Wrapped tightly, baked macaroons can be frozen for up to 3 months; thaw overnight in the refrigerator.
Key Lime Coconut Macaroons are a yummy treat that’ll bring a taste of the tropics to your summer. Easy to make and naturally gluten-free, these cookies are sure to become a favorite for their zesty, chewy goodness.
Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for entertaining and celebrating.
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Key Lime Coconut Macaroons
Source: Linda Feller | Sip + Sanity for Plan to Eat
Course: Desserts
Yield: about 24 cookies
Serves:
Ingredients
- 3 large egg whites
- 1 tablespoon key lime juice
- 1⁄4 teaspoon kosher salt
- 2⁄3 cup sugar
- 3 cups sweetened shredded coconut about 10 oz
- 1 teaspoon key lime zest
- 8 ounce white chocolate bar coarsely chopped, optional
Directions
- Preheat the oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper. (Use two baking sheets if your oven is large enough to accommodate both, or bake into two batches.)
- Add the egg whites, key lime juice and salt to a stand mixer (or use a mixing bowl and handheld electric mixer). Combine the ingredients on low speed, then gradually increase the speed to medium-high/high and beat until soft peaks form.
- Slowly add the sugar with the mixer on low speed. Once incorporated, increase speed again and continue beating until medium-stiff peaks forms.
- Combine the coconut and key lime zest in a separate bowl until the zest is well distributed. Fold the coconut into the egg white mixture until well incorporated.
- Using a small cookie scoop (about 2 tablespoons), drop packed scoops onto the baking sheet about 2 inches apart.
- Bake for 13 to 15 minutes or until the edges begin turning golden brown. Cool for several minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
- Optional step: melt white chocolate then dip the bottom of each cookie into the chocolate. Set on a parchment lined surface to set up. You add extra key lime zest to the melted white chocolate for more citrusy flavor.
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