Macaroons are so simple to make, and these coconut lime macaroons are proof of that.
A while ago, I was buried in tasks and emails and as a result I cut short my usual recipe by not whipping the egg whites and eliminated some ingredients. I quickly tossed a small number of ingredients in a large bowl, blended the mix with a wooden spoon, and used a teaspoon and my fingers to scoop and shape the macaroons on to Silpat mats and bake.
The result kind of confirmed for me that for macaroons, it's a basic and versatile set of ingredients that always come together, along with the addition of lemon or lime zest. I use a microplane zester, but if you don't have one of these you can finely grate the lime (or lemon) rind to produce a citrus zest.
And, wondering what to do with leftover yolks? How about Lemon Curd (see recipe below). Enjoy!
This recipe was inspired by my Lemon, Vanilla, and Chocolate Kissed Macaroons.
Coconut Lime Macaroons
Ingredients
- 2 cups unsweetened shredded coconut
- ¼ teaspoon salt
- 3 tablespoons honey
- 4 large egg whites about ⅔ cup egg whites
- 1 teaspoon lime zest
Instructions
- Preheat your oven to 350°F/175°C.
- Blend the dry ingredients together in a bowl.
- Add the wet ingredients to the bowl and blend well with a spoon or fork.
- Place a non-stick mat on a baking sheet and scoop out about 1 heaping tablespoon of batter on to the mat.
- Shape and press the batter so that it forms a cookie. Continue with the rest of the batter, spacing each cookie about an inch or so apart since they don't spread when baking.
- Bake for 15 minutes, or until the bottoms and some peaks are browned.
- Cool for at least 15 minutes.
- Optional: melt some chocolate and dip the bottom of each macaroon in the chocolate and then freeze for 30 minutes.
- Store in a sealed container at room temperature or in the refrigerator for a few weeks.
Nutrition
Lemon Curd
Instructions
- Set up a bain marie or heat-proof bowl over simmering water.
- Add the egg yolks, lemon juice and zest, and honey. Use a whisk to stir and combine the ingredients.
- Slowly add small pieces of butter until it’s all in the bowl. Whisk the butter into the mixture as you add it.
- Gently simmer and occasionally blend the mixture until it thickens (about 5 minutes). Try not to let it get clumpy.
- Once it is the consistency of custard, take it off the heat, cool in a bowl or pan of cold water to stop it from cooking, and then store it in the refrigerator to use in yogurt, as cupcake filling, or on toast.
Janet Kelley-Vail says
I just found your website and saw so many recipes to try. I am on SCD for a yeast overgrowth, and doing really well. Sadly I can't handle any sweeter of any kind, at the moment. Would these macaroons hold together without the honey, do you think. I thoguth of using ( not legal ) a really small pinch of stevia. Any thoughts. I am also a lover of scones and thoughts of trying your recipe, but have the same issue with the honey. Alas I am not a baker...thanks for any feedback,
Janet
Erica says
sorry, I don't know. I suggest staying away from sugar anyway if your fighting a yeast infection
Jon says
Unfortunately, I did not enjoy this recipe. I am not sure what happened. I followed the recipe exactly and they did not turn out right. The "batter" was not holding together, it was falling apart, I could not scoop them or shape them. I had to add a little bit of flour.
Erica says
It's not the kind of batter that sticks together easily (a bit fussy) but it should bake just fine. You can add a bit more shredded coconut if it's too wet. What happened when you added flour?
Elizabeth F says
I made these about a week ago, and, yes, they are VERY easy AND very YUMMY! I used the full 1/4 cup of honey, but will probably try the 3 TB recommendation next time, as my mix was very wet, and I think I would have personally preferred just a bit less moist macaroon. The lime flavor was just right--not too faint nor too strong. I did not dip mine in chocolate as suggested simply because I didn't have any on hand. I will have to try that next time, but definitely good even without it. Thanks.
Erica says
I agree - the most recent batch for me was wet as well. I sometimes estimate the amount of honey and I tend to put in less than 1/4 cup.
Jen says
I will definitely be making these soon! I was in Wegman's the other day feeling sorry for myself about something and starting eyeballing the sweets. I told myself to knock it off and headed for the checkout, only to spy the macaroons. Well those are at least paleo I thought, except that when I checked the ingredients I saw wheat flour! So I hightailed it out of there before I could make a poor decision.
Erica says
I hear you. I was amazed the first time I made macaroons without flour. I had no idea.
Jen says
So I made these tonight. Instead of going to bed since I have to work in the morning. Best decision ever! 😛
These are so simple and so good! I dipped half of them in dark chocolate and left the other half plain, and I love both! I used the 3T of honey and find them very moist, but I used farm eggs so I'm thinking maybe I had more whites as my mixture was very wet. In any event, thanks for this recipe. I will definitely make these often!
Erica says
Yeah!
Karen Baldwin says
I just got my copy of your cook book today! I am pouring over it like a treasure map! It's not only beautiful but packed with lots of extras. You did a great job with it and I can't wait to try several recipes. The first one on my list is the faux cous cous. Thanks Erica 🙂
Erica says
Thanks Karen!
Abby says
Those sound so refreshing for Spring! Can't wait to try them!
Erica says
Spring at last!
ATasteOfMadness says
Oh my goodness. I can't believe I have never made macaroons before. What a delicious combination of flavors!
Erica says
they're quite easy, really!