Description
This easy coconut macaroon recipe yields golden-edged, chewy, moist macaroons with a tropical lime kiss, perfect for a quick pick-me-up or family dessert.
Ingredients
- 280 g (2.75 cups) sweetened shredded coconut
- 150 g (0.75 cup) granulated sugar
- 2 large egg whites (approx. 60–70 g), at room temperature
- 5 mL (1 teaspoon) alcohol-free vanilla extract
- Zest of 2 large limes (approx. 10 g)
- Pinch fine sea salt
- 180 g (1.5 cups) powdered sugar, sifted
- 30 mL (2 tablespoons) fresh lime juice
- 1.25 mL (0.25 teaspoon) additional alcohol-free vanilla extract
- 50 g (0.5 cup) macadamia nuts, lightly toasted and coarsely chopped
Instructions
- Prep & Mix: Preheat your oven to 160 C (325 F) and line a large baking sheet with parchment paper. Spread macadamia nuts on a small baking sheet and toast for 5-7 minutes until lightly golden and fragrant. Remove, cool completely, then coarsely chop them. In a large mixing bowl, combine the shredded coconut, granulated sugar, and lime zest, ensuring even distribution.
- Whip Egg Whites: In a separate, clean, and dry bowl, whip the egg whites with 5 mL (1 teaspoon) alcohol-free vanilla extract and a pinch of fine sea salt using an electric mixer on medium-high speed until soft peaks form.
- Fold Gently: Gently fold the whipped egg whites into the coconut mixture using a spatula, mixing just until combined. Be careful not to overmix.
- Scoop & Bake: Using a small ice cream scoop (about 30 mL (2 tablespoons) capacity) or two spoons, drop rounded mounds onto your prepared baking sheet, spacing them 2.5 cm (1 inch) apart. Bake for 20-25 minutes, or until golden brown around the edges and lightly golden on top.
- Glaze & Garnish: Carefully slide the parchment with baked macaroons onto a wire rack to cool completely. While they cool, whisk the sifted powdered sugar, fresh lime juice, and 0.25 teaspoon vanilla extract in a small bowl until smooth for the tropical lime glaze. Once macaroons are cool, gently dip each top into the glaze, letting excess drip, then sprinkle immediately with the toasted macadamia nuts. Let them rest 15-20 minutes for the glaze to set.
Notes
If short on time, use pre-separated egg whites. Lemon zest can be substituted for lime zest. Store macaroons in an airtight container at room temperature for freshness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 macaroon (35 g)
- Calories: 190 calories
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg