Coconut Lime Macaroons, a sweet moist chewy cookie with a light crispy outside that is made with only a handful of ingredients. They are easy to make and come together in no time at all.
If you like/love coconut these cookies are for you. That is me, I am a true coconut lover
I remember when our kids were little and they would go out and trick or treat for Halloween. They would always get some Almond Joy and Mounds candy bars. They would give all those candy bars to me because I was the only one that loved coconut.
These cookies remind me of those candy bars, well except for the lime that is in these cookies.
- When beating the egg white for the macaroons – the room temperature rule is still in place. You can separate the eggs when they are cold, but let the egg whites warm up to room temperature for 20 to 30 minutes before beating them.
- Use an electric mixer to whip the egg whites, it takes a lot less time and makes the task of whipping the whites easier.
- Be careful when separating the egg whites from the egg yolks, having egg yolks in with the egg whites will result in that the egg white will not foam up.
- Make sure not to over bake these macaroons. Over baking will cause your cookies to be dry and crumbly. The perfect macaroon will be lightly crispy on the outside and moist and chewy in the inside.
- Store the macaroons in an airtight container to keep them crispy.
What kind of bowl should you use when beating the egg whites?
A glass bowl or a stainless steel bowl works the best. You will want to make sure that the bowl is free of any grease if you want to have the whites whip up.
Should you store these cookies in the refrigerator?
No, they are fine if you store them in an airtight container on your kitchen counter. If you want to keep cookies for more than a few days these cookies can be frozen for up to 3 months.
Steps for making Coconut Lime Macaroons:
Take the eggs out of the refrigerator and separate the egg whites from the egg yolks. Eggs actually separate easier when they are cold. Let the egg whites warm up to room temperature for 20 to 30 minutes.
Preheat the oven to 325 degrees F. Line the baking pans with parchment paper or a baking mat.
Zest the lime and squeeze the lime juice.
Add the room temperature egg whites with the sugar and beat for 2 minutes until the egg whites are frothy.
Add the lime zest and juice and mix another minute. The egg whites should be soft peaks at this point.
Fold in the coconut with the salt. Mix until the coconut and the egg whites are fully combined.
Drop the cookies by heaping teaspoons and form into mounds. Place the cookies at least one-inch apart.
Place the cookies in the preheated oven and bake for 20 minutes or until the cookies are lightly browned. Remove from the oven and let sit on the baking pans for about 10 minutes before removing them and setting them on cooling racks.
If you are looking for additional cookie recipes check these out:
Coconut Lime Macaroons
- 2 egg whites
- 2/3 cup sugar
- 1 tablespoon lime zest
- 1 tablespoon lime juice
- dash salt
- 4 1/2 cup sweetened coconut loosely packed
- Separate the egg whites from the egg yolks when you take them out of the refrigerator. Let the egg whites warm to room temperature for 20 to 30 minutes before you start making the recipe.
- Preheat the oven to 325 degrees F. Line the baking pans with parchment paper
- Combine the egg whites with the sugar in a large glass or stainless steel bowl. Beat with an electric mixer for 2 minutes. The egg whites should be frothy and starting to thicken.
- Add the lime zest and juice and beat another minute. The egg white mixture should form soft peaks.
- Add the coconut and salt and fold in until the ingredients are combined.
- Drop by heaping teaspoons or tablespoons (the amount of the cookie should be about 3 tablespoons) on to the prepared baking sheet.
- Place in the preheated oven and bake for 20 minutes or until the cookies begin to lightly brown.
- Remove from the oven and set on a cooling rack. Leave the cookies cool on the baking sheet for about 10 minutes then remove and continue to cool on the cooling rack.
- Store in an airtight container.
- Use a glass or a stainless steel bowl for beating the egg whites. Make sure that the bowl does not have any grease residue.
- Let the egg whites warm up to room temperature for 20 to 30 minutes before making the recipe.
- Use an electric mixer to beat the egg whites.
- Store the cookies in an airtight container. If you want to keep for a longer period of time the cookies can be frozen.