20 May Coconut Lime Macaroons

Posted at 07:00h in Butterlust, Cookies, Recipes by
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Coconut Lime Macaroons

Happy Monday! Did everybody have a good weekend?

I hung out with this guy…

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We hunted squirrels…

Yogi Bear

And made friends with this creepy looking dude…

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And then gave lots of wet kisses….

Yogi Bear

Pretty cute, huh? Oh, and I made some things for y’all. Coconut Lime Macaroons to be exact.

I’ve always loved coconut macaroons. Actually, I’ve always loved anything with coconut.

I was a little hesitant to add lime to these cookies because, why mess with a good thing? But it’s almost summer, and here in Austin where we are already hitting highs of 96 degrees, lime feels fresh and summery. And coconut and lime are kind of a match made in heaven. So I went for it. And I don’t regret it one bit.

Bite into one of these chewy cookies and you’ll feel like you’re on a tropical beach somewhere. So bake some up, put on a little Jimmy Buffet and dance around your living room for a little while. Not that that’s what I did.

Coconut Lime Macaroons

Coconut Lime Macaroons

Coconut Lime Macaroons

Note: Allow plenty of time for cookies to cool before digging in. Unlike most other cookies, they’re best room temperature. Also, these macaroons do fall apart quite easily so you may want to try adding an extra egg white to better bind them.

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Coconut Lime Macaroons

Ingredients

  • 2 large egg whites
  • Pinch of salt
  • 1 can (14 oz) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 2 bags shredded sweetened coconut (14-ounces each)
  • 2 tsp lime zest
  • 3 tbsp fresh lime juice

Instructions

  • Preheat oven to 325 and line 2 cookie sheets with parchment paper.
  • In the bowl of stand mixer with whisk attachment, beat egg whites and salt until foamy (2 minutes).
  • Add vanilla, condensed milk, lime zest and lime juice. Mix until blended
  • Using a spatula, fold in coconut.
  • Using a teaspoon or your hands drop "dough" in 1 1/4 inch mounds about an inch apart. Note: I would recommend getting messy and using your hands. Otherwise the cookies kind of fall apart.
  • Bake for 20 minutes or until golden brown.
https://butterlustblog.com/2013/05/20/coconut-lime-macaroons/

Adapted from: Martha Stewart

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8 Comments
  • Dina
    Posted at 09:06h, 21 May Reply

    very summery! sounds delish!
    Dina recently posted…Two for Tuesday: Appliance and Dinnerware StoresMy Profile

  • Natalie, the Chickenblogger
    Posted at 10:27h, 23 May Reply

    I’ve wandered over from Pinterest… and I have no regrets!
    These look scrumptious… lime and all.
    Even if I never get around to actually making a batch, I know
    I will be thinking of them for a very long time.
    Thank you!
    Natalie, the Chickenblogger recently posted…How We FaireMy Profile

    • KWahlman
      Posted at 16:37h, 23 May Reply

      Thanks Natalie! So glad you wandered over 🙂

  • Pingback:Week in Review: Space Oddity, Poda, and Memorial Day | Green Door Hospitality
    Posted at 07:59h, 24 May Reply

    […] Coconut Lime Macaroons from ButterLust […]

  • a.m.
    Posted at 13:57h, 24 May Reply

    these looks scrumptious, and easy to make! how many macaroons does this recipe make?

    • KWahlman
      Posted at 14:18h, 24 May Reply

      thank you and yes, they were super simple! the recipe makes quite a few cookies. I honestly didn’t count (I need to start doing that) but I would estimate it yields around 60 cookies. The Martha Stewart recipe I adapted it from says 90 but I think you would have to make them pretty small to get that many.

  • Jen
    Posted at 05:49h, 02 July Reply

    Could you freeze this dough and bake later.

    • KWahlman
      Posted at 09:25h, 02 July Reply

      You know, I have never tried that. I googled and it seems that you can, but in my opinion it is not a dough that I would want to freeze for later. If you try it let me know how it goes!

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