Support the site — ☕ Buy me a coffee
Lime-in-the-Coconut Macaroons
I started using coconut extract in macaroons after a trip to Hawaii where the local bakery's version had this bright, almost citrusy sweetness that made me want to lick my fingers clean. Back home I adjusted it with lime zest and juice until the flavor finally matched what I'd tasted on the island.
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the egg whites until stiff peaks form when you lift the whisk — this should take about 3-4 minutes. The whites need to be firm enough that they don't slide around in the bowl when you tilt it.
- Slowly add the sugar while continuing to beat for another minute until the mixture is glossy and holds its shape. Add the coconut extract, vanilla, lime juice, and zest — mix gently with a spatula so you keep as much air as possible in the whites.
- Fold in the shredded coconut gradually, being careful not to overmix or deflate your egg whites too early. The mixture will be thick but should still look light and airy.
- Scoop about 1/3 cup of the mixture onto the prepared baking sheet for each macaroon — use an ice cream scoop if you have one for uniform size. Press down slightly to flatten into a round shape (about 2-3 inches wide). Space them at least 2 inches apart so they spread while baking.
- Bake for about 15 minutes until the tops are golden brown and the bottoms look set when you lift them up with a spatula — this is your visual cue that they're done. Let them cool on the pan for 5 minutes before moving to a wire rack.
- While cooling, prepare the chocolate coating: place chocolate chips in a small saucepan over low heat along with butter and heavy cream. Stir constantly until melted and smooth (about 3-4 minutes). Remove from heat and let cool slightly.
- Dip each macaroon halfway into the chocolate mixture — turn it so one side is coated, then lay back on the parchment paper to set. This takes about 15 minutes total for all of them. You can speed this up by putting the macaroons in the fridge for 10 minutes while you work through the dipping process.
Nutrition
Notes
The real trick is letting the coconut macaroons dry out in the oven for an extra few minutes so they crisp up — they should hold their shape but have a slight crunch when you bite into them. A little salt at the end wakes everything up, too.
I keep these on hand for unexpected guests because they look fancier than they are and taste like summer even in the middle of winter. They're perfect with coffee or as a dessert after a light dinner — I've served them with grilled chicken and roasted vegetables without anyone complaining that it's "too much sweetness."
![](https://haleyskitchen.com/wp-content/uploads/2025/02/haleys-book-transp.png"){kind=spacer}
