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.
This recipe was inspired by Coconut and Lime Macaroons — Macarons noix de coco et citron vert and my Lemon, Vanilla, and Chocolate Kissed Macaroons.
Coconut Lime MacaroonsIf 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.
- 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)
- 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.
- If you choose, 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 refrigator for a few weeks.
Makes about 20 macaroons
- 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
- 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.