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You are here: Home / Desserts / Coconut Lime Macaroons

Coconut Lime Macaroons

February 20, 2020 By Dawn 4 Comments

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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.

Macaroon cookies on a white plate.

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.

Overhead view of cookies piled on a white plate.

These cookies remind me of those candy bars, well except for the lime that is in these cookies.

Helpful Tips:

  • 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.

Side view of cookies on a white plate.

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:

Step One:

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.

Two limes set on a table.
Egg whites and sugar in a glass bowl.

Step Two:

Preheat the oven to 325 degrees F. Line the baking pans with parchment paper or a baking mat.

Step Three:

Zest the lime and squeeze the lime juice.

Beaten egg whites in a glass bowl.
Lime zest and juice added to beaten egg whites.

Step Four:

Add the room temperature egg whites with the sugar and beat for 2 minutes until the egg whites are frothy.

Step Five:

Add the lime zest and juice and mix another minute. The egg whites should be soft peaks at this point.

The lime zest is beaten into the egg whites.
Coconut is mixed into the beaten egg whites.

Step Six:

Fold in the coconut with the salt. Mix until the coconut and the egg whites are fully combined.

Step Seven:

Drop the cookies by heaping teaspoons and form into mounds. Place the cookies at least one-inch apart.

Unbaked cookies on a baking pan.
Baked cookies on a baking pan.

Step Eight:

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:

  • Apple Doodle Cookies
  • Carrot Cake Cookies
  • Orange Ginger Cookies

Side view of cookies piled on a white plate.

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Macaroon cookies on a white plate

Coconut Lime Macaroons

Coconut Lime Macaroons, a sweet moist chewy cookie with a lightly crispy outside that is made with only a handful of ingredients. They are easy to make and come together in no time at all.
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: American, Italian
Keyword: coconut lime macaroons, coconut macaroons, easy macaroons
Prep Time: 10 minutes minutes
Cook Time: 14 minutes minutes
Servings: 18 cookies
Calories: 101kcal
Author: Dawn

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Use a glass or a stainless steel bowl for beating the egg whites. Make sure that the bowl does not have any grease residue.
  2. Let the egg whites warm up to room temperature for 20 to 30 minutes before making the recipe.
  3. Use an electric mixer to beat the egg whites. 
  4. Store the cookies in an airtight container. If you want to keep for a longer period of time the cookies can be frozen.
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 101kcal | Carbohydrates: 10.8g | Protein: 1.1g | Fat: 6.7g | Saturated Fat: 5.9g | Sodium: 15mg | Potassium: 81mg | Fiber: 1.8g | Sugar: 9g | Iron: 3mg

 

 

 

 

 

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Reader Interactions

Comments

  1. angiesrecipes

    February 20, 2020 at 11:44 pm

    They look chewy and nice :-))

    Reply
  2. Alexandra

    February 21, 2020 at 6:49 pm

    These look so delicious – I wish I had one this morning with my coffee 🙂

    Reply
  3. Juliana

    February 24, 2020 at 1:31 pm

    Oh Dawn, I am loving the idea of lime zest and juice in these coconut cookies…they sound and look amazing. Thanks for the recipe. Have a wonderful week!

    Reply
  4. David @ Spiced

    February 25, 2020 at 7:37 am

    5 stars
    I haven’t made macaroons in ages! These look amazing – and they’re making crave a good macaroon now. I love the lime zest addition here, Dawn. Perfect tropical dessert for these cold days!

    Reply

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Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on February 25, 2020