Alright, friend—let me tell you about the time I accidentally made these lime coconut macaroons for a bake sale, thinking I was making regular coconut ones. I’d run out of vanilla (classic me) and all I had was a lone lime at the back of the fridge. You know how life just throws you a citrus fruit sometimes? Anyway, they were such a hit, people genuinely asked for the recipe. I’ve made them a bunch since, and to be honest, they’re the only cookie my neighbor Bob ever actually returns a Tupperware for. Not that I’m keeping score (I totally am).
Why I Keep Coming Back to These
I make these when I want something that sounds a bit fancy but is secretly easy enough to whip up while half-watching telly. My family goes crazy for them because they’re chewy, tangy, sweet, and don’t taste like every other coconut macaroon out there. Sometimes the zest gets everywhere (it’s like glitter, truly), but I don’t even mind. Oh, and if you’re like me and get bored sifting flour—good news, you don’t have to. I’ll warn you: the first time, I tried to mess with the sugar ratio, thinking I’d make them “healthier.” They came out like little coconut pebbles. I don’t recommend that.
What You'll Need (And What You Can Swap)
- 2 ½ cups sweetened shredded coconut (unsweetened works in a pinch, just add a tablespoon extra sugar)
- ¾ cup sweetened condensed milk (I often use Eagle Brand, but honestly, whatever’s cheapest is fine)
- 2 large eggs, whites only (save the yolks for French toast or, you know, just toss them in an omelette)
- ½ cup granulated sugar (sometimes I use brown sugar if I’m out—it makes them a little more caramelly)
- Zest of 2 limes (I’ve tried lemon in a pinch; it’s not the same, but still good)
- 1 tablespoon lime juice (if you only have bottled, it works, but fresh is brighter)
- 1 teaspoon vanilla extract (I skip it if I forget, but it’s nicer with)
- Pinch of salt (sometimes I forget; they’re still tasty)
How I Actually Make Them (Mistakes and All)
- Preheat your oven to 325°F (160°C). Line a baking tray with parchment. No parchment? I’ve used a bit of butter on foil—just expect a little stickage.
- In a big-ish bowl, mix coconut, sugar, and lime zest. This is where I usually sneak a taste. Don’t worry if it looks like hay. It always does right now.
- In another bowl, whip the egg whites and salt until soft peaks form. You can do this by hand if you want a workout, but I use my old hand mixer. (Once I did it with a fork. Wouldn’t recommend unless you’re feeling heroic.)
- Stir in the condensed milk, lime juice, and vanilla into the coconut mixture, then fold in your fluffy egg whites. The batter will look gloopy. Totally normal.
- Scoop heaping tablespoons onto the tray. I use a little cookie scoop, but two spoons work. They don’t spread much, so you can crowd them a bit.
- Bake for 18–22 minutes, or until the edges are golden and the tops are just starting to brown. If they look too pale, give ‘em another minute or two.
- Let them cool right on the tray for 10 minutes (or longer if you’re patient, which—I’m not).
What I’ve Learned Along the Way (a.k.a. Notes)
- If your mixture seems too runny, just add more coconut by the handful. If it’s too dry, splash in a bit more condensed milk. (It’s not rocket science, thankfully.)
- I once tried using a silicone mat instead of parchment. The bottoms stuck a bit, so just be warned.
- They taste brighter the next day—if they last that long. Which they never do at my place.
Things I’ve Tried (and Sometimes Failed At)
- I once dipped half in dark chocolate. Glorious, but messy. Worth it.
- Added a handful of chopped pecans once. Not a favorite—made the texture odd, but my aunt loved them.
- Swapping in orange zest was fine, but honestly, lime’s more zingy for my taste.
Tools I Usually Use (and Lazy Alternatives)
- Bowl, spoon, hand mixer (or a whisk if you want to work up a sweat. Once I just used a fork. Wouldn’t do that again unless I had no other choice.)
- Baking tray and parchment—though I’ve used buttered foil in a pinch, like I said before.
- A zester/microplane is nice, but I’ve used a box grater’s fine side. (Just watch those knuckles!)
Storing—If You Somehow Have Leftovers
Just chuck them in an airtight tin or tub. They’ll last 3–4 days at room temp, or a week in the fridge. (Though honestly, in my house they never last more than a day. My teenage son is like a macaroon ninja.) You can freeze them too, but, to me, it dulls the flavor a bit.
How I Like to Serve Them
Sometimes I dust a bit of extra lime zest on top, or stack them up on a cake stand (makes me feel fancy). My partner likes them with coffee, but I think they’re best with a big mug of milky tea. Oh, and at family picnics, I always bring a batch—even though my cousin swears she doesn’t like coconut. She eats three every time. Go figure.
Little Things I Wished I'd Known (Pro Tips)
- I once tried rushing the egg whites (didn’t whip them enough). Cookies came out dense. Take the extra couple of minutes. It’s worth it.
- Seriously, don’t skip the pinch of salt—it really brightens things up.
- If you’re zesting, zest before you juice. I always forget, then have to wrestle with slippery limes. Not fun.
Questions I Get (And Probably You Have Too)
Can I make these without condensed milk?
Sort of—I've heard about coconut cream substitutes, but I’ve never gotten that chewy texture without it. If you try, let me know how it goes!
What if I only have one lime?
Just use what you’ve got. Sometimes I’ll add a dash of lemon too. It’s not the lime-iest, but it still works.
Why are mine flat?
If the mix is too runny, add more coconut. Or maybe your egg whites weren’t whipped enough? (I’ve definitely done that on autopilot before.)
Do I really need a hand mixer?
Nope. A whisk does the trick, but it’s a bit of a workout—so, up to you! Honestly, the time I used a fork I regretted it, but it technically worked.
Can I make these vegan?
I haven’t nailed it yet. Tried aquafaba once—tasted off. There are some good ideas out there, though (try Minimalist Baker’s vegan version). Let me know if you find one you like!
For more coconut dessert inspiration, sometimes I browse Sally's Baking Addiction—she's got loads of fun stuff.
Oh, random aside: does anyone else always end up with coconut thread in weird places after baking? Or is it just me?
Ingredients
- 2 ½ cups sweetened shredded coconut
- ⅔ cup sweetened condensed milk
- 2 large egg whites
- ¼ teaspoon salt
- 1 tablespoon fresh lime zest
- 1 tablespoon fresh lime juice
- 1 teaspoon vanilla extract
- Optional: ½ cup white chocolate chips for drizzling
Instructions
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1Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
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2In a large bowl, combine the shredded coconut, sweetened condensed milk, lime zest, lime juice, and vanilla extract. Mix until well combined.
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3In a separate bowl, beat the egg whites with salt until stiff peaks form. Gently fold the egg whites into the coconut mixture.
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4Scoop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
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5Bake for 18-20 minutes, or until the macaroons are golden brown on the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
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6Optional: Melt white chocolate chips and drizzle over cooled macaroons for extra sweetness.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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