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Coconut Lime Macaroons

March 29, 2013 by Erica 16 Comments

Comfy Belly: Coconut Lime Macaroons

Macaroons are so simple to make, and these coconut lime macaroons are proof of that.

Comfy Belly: Coconut Lime Macaroons

Comfy Belly: Coconut Lime Macaroons

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.

This recipe was inspired by Coconut and Lime Macaroons — Macarons noix de coco et citron vert and my Lemon, Vanilla, and Chocolate Kissed Macaroons.

Comfy Belly: Coconut Lime Macaroons

Coconut Lime Macaroons

If you don’t have lime, you can substitute with lemon zest for an alternative citrus flavor. And save the egg yolks for ice cream or lemon curd; they’ll stay fresh when sealed and stored in the refrigerator for about a week. Or, you can purchase egg whites separately in a carton in most markets.
 
For the honey, I sometimes knock off a tablespoon of honey and they still come out great, just a bit less moist. So instead of 1/4 cup of honey (4 tablespoons) and go down to about 3 tablespoons of honey. You can also use maple syrup in place of honey if you prefer.
 
I’m generally a purist about using fresh eggs to obtain egg whites, but on occasion I have purchased organic egg whites and they do work with this recipe as well as others, such as the macaroons recipe. Not ideal, but there’s a limit to how many egg yolks I can go through.
 
For the egg yolks, I use them for lemon curd and ice cream. And you can store them in the refrigerator for about a week. (I also slip a few into my dog’s bowl)
 
For SCD, use honey only, and no chocolate dipping.
 

Ingredients

  • 2 cups (≈5.7 ounces) of unsweetened shredded coconut
  • 1/4 teaspoon salt
  • 4 egg whites (about 2/3 cup)
  • 3 tablespoons honey
  • 1 teaspoon lime zest (or finely grated lime skin)

Method

  1. Preheat your oven to 350°F/175°C.
  2. Blend the dry ingredients together in a bowl.
  3. Add the wet ingredients to the bowl and blend well with a spoon or fork.
  4. Place a non-stick mat on a baking sheet and scoop out about 1 heaping tablespoon of batter on to the mat.
  5. 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.
  6. Bake for 15 minutes, or until the bottoms and some peaks are browned.
  7. Cool for at least 15 minutes.
  8. If you choose, melt some chocolate and dip the bottom of each macaroon in the chocolate and then freeze for 30 minutes.
  9. Store in a sealed container at room temperature or in the refrigator for a few weeks.

Makes about 20 macaroons

Lemon Curd

  • 6 egg yolks
  • 4 tablespoons of butter (I had this at 1/2 cup but it comes out just as well with half the amount of butter)
  • the juice and zest of 2 lemons (or mango works well too!)
  • 1/2 cup of honey
  1. Set up a bain marie or heat-proof bowl over simmering water.
  2. Add the egg yolks, lemon juice and zest, and honey. Use a whisk to stir and combine the ingredients.
  3. Slowly add small pieces of butter until it’s all in the bowl. Whisk the butter into the mixture as you add it.
  4. Gently simmer and occasionally blend the mixture until it thickens (about 5 minutes). Try not to let it get clumpy.
  5. 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.

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Filed Under: Dairy Free, Desserts, Gluten-Free, Lactose Free, Nut Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: coconut, lemon, lime

Previous Post: « Snickerdoodles {almond flour}
Next Post: Tortillas {coconut flour} »

Reader Interactions

Comments

  1. Janet Kelley-Vail

    March 6, 2016 at 3:09 pm

    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

    Reply
    • Erica

      March 6, 2016 at 5:32 pm

      sorry, I don’t know. I suggest staying away from sugar anyway if your fighting a yeast infection

      Reply
  2. Jon

    May 5, 2013 at 8:39 am

    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.

    Reply
    • Erica

      May 5, 2013 at 8:47 am

      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?

      Reply
  3. Elizabeth F

    May 2, 2013 at 7:53 am

    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.

    Reply
    • Erica

      May 2, 2013 at 8:17 am

      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.

      Reply
  4. Jen

    April 12, 2013 at 9:40 am

    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.

    Reply
    • Erica

      April 12, 2013 at 1:48 pm

      I hear you. I was amazed the first time I made macaroons without flour. I had no idea.

      Reply
      • Jen

        April 13, 2013 at 8:37 pm

        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!

        Reply
        • Erica

          April 14, 2013 at 4:57 pm

          Yeah!

          Reply
  5. Karen Baldwin

    April 7, 2013 at 6:12 pm

    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 🙂

    Reply
    • Erica

      April 7, 2013 at 11:13 pm

      Thanks Karen!

      Reply
  6. Abby

    April 2, 2013 at 12:04 pm

    Those sound so refreshing for Spring! Can’t wait to try them!

    Reply
    • Erica

      April 2, 2013 at 8:08 pm

      Spring at last!

      Reply
  7. ATasteOfMadness

    March 31, 2013 at 2:05 pm

    Oh my goodness. I can’t believe I have never made macaroons before. What a delicious combination of flavors!

    Reply
    • Erica

      March 31, 2013 at 10:07 pm

      they’re quite easy, really!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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