Best Coconut Lime Macaroons Recipes

PUT-THE-LIME-IN-THE-COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Mix coconut, sweetened condensed milk, lime juice, zest, and vanilla extract in a bowl until well combined.
• Beat egg whites and salt with an electric mixer until stiff peaks form. Fold into the macaroon batter until incorporated. Drop tablespoonfuls of batter onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 30 minutes. Cool cookies on a wire rack.
• Melt white chocolate in a microwave-safe glass or ceramic bowl for 1 minute. Stir; continue cooking until smooth and glossy, about 30 seconds more.
• Dip the bottom of each cookie into the melted chocolate. Return to the parchment paper. Drizzle remaining melted chocolate over the top. Let stand until hardened, about 10 minutes.

LIME & GIN COCONUT MACAROONS

Steps:

• Preheat oven to 350°. Whisk the first 6 ingredients until blended. In another bowl, toss coconut with flour; stir in egg white mixture., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are light brown, 15-18 minutes. Remove from pans to wire racks to cool completely., Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

LIME-IN-THE-COCONUT MACAROONS

Steps:

• Place racks in upper and lower thirds of oven; preheat to 325°F. Whisk egg whites and sugar in a large bowl just until frothy. Whisk in lime zest and salt. Add coconut and fold to coat.
• Drop heaping tablespoonfuls of coconut mixture onto 2 parchment paper-lined rimmed baking sheets. Bake, rotating pans halfway through from top to bottom and back to front, until golden brown, 18-22 minutes. Let cool on baking sheets. DO AHEAD: Macaroons can be made 1 day ahead. Store airtight at room temperature.

COCONUT LIME MACAROONS

Steps:

• Preheat oven to 325*F Line baking sheet with non-stick foil, parchment paper or a baking mat. In a small bowl whip together egg whites, sugar, lime juice, salt, and vanilla extract until foamy. Stir in lime zest. In a large bowl toss together coconut and flour. Add wet ingredients to dry ingredients and stir until well incorporated. Using a small cookie scoop or a spoon, form small balls and place on cookie sheet 2 inches a part. Bake 10 - 12 minutes, turning 1/2 way through. Remove from oven. Allow cookies to cool for 2 minutes before transferring to a wire rack. Once cool, melt chocolate and dip macaroons into chocolate. Turn macaroons upside down, allowing to dry and harden before serving.