Coconut Lime Macaroons (with white chocolate)
Let's make coconut lime macaroons! I love to whip these up for a sweet treat that's bright and refreshing, yet still indulgent. I think you'll love them too!
How to make coconut lime macaroons
These tropical treats are super simple to make and only require a handful of ingredients.
To make coconut lime macaroons, you just need to mix together shredded coconut, sweetened condensed milk, vanilla, and lime zest.
Next, whip up some egg whites until stiff peaks form, and then fold those into the coconut mixture. That’s it! Now all you have to do is bake.
Use a small cookie scoop (about ¼ inch) to portion out the macaroon mixture, placing on parchment lined baking sheets. Bake the macaroons at 325°F until they turn a beautiful golden brown, about 30 minutes.
What kind of white chocolate should I use?
Once the macaroons are cooled, it’s time to dip the bottoms in some melted white chocolate. I always love using white chocolate melting wafers because they’re so easy to melt in the microwave, and turn out so smooth and creamy every time! I don’t know what other brands have them but I always use Ghirardelli brand.
You can also melt a chopped white chocolate bar or white chocolate chips if that’s what you have on-hand.
Decorating
To decorate the tops of the macaroons with a drizzle of white chocolate, take a spoon and drizzle some of the chocolate over the tops. If you want the chocolate drizzle to be more precise, add melted white chocolate to a plastic bag and snip off a small part of the corner of the bag using scissors. Using a back-and-forth motion, squeeze out the white chocolate onto the tops of the macaroons.
Sprinkle a little bit of extra lime zest on top of the chocolate drizzle while it’s still wet for garnish.
I hope you love these macaroons! If you make these, please share and tag me on Instagram- I'd love to see! Happy baking!
Coconut Lime Macaroons
Loaded with coconut flavor, bright lime zest, and coated in creamy white chocolate, these coconut lime macaroons straight up taste like a tropical vacation. The best part? They’re insanely easy to make!
- 12 oz unsweetened shredded coconut
- 14 oz sweetened condensed milk (one can)
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons lime zest
- 1/2 cup white chocolate (melted)
- Preheat oven to 325°F. Line baking sheets with parchment paper; set aside
- In a large bowl, combine shredded coconut, condensed milk, vanilla, and lime zest.
- Using an electric mixer, whip the egg whites until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold in the egg whites to the coconut mixture until thoroughly combined.
- Using a small cookie scoop, scoop the mixture onto prepared pans. Bake for about 30 minutes, or until the macaroons are golden brown. Immediately remove from baking sheet and transfer to a cooling rack.
- While the macaroons are cooling, melt the white chocolate. Place white chocolate in a microwave safe bowl and heat in 30 second intervals, stirring between each until chocolate is completely melted.
- Dip the bottoms of the cooled macaroons into the white chocolate; place on baking sheet lined with parchment paper until chocolate hardens. Drizzle the tops with more white chocolate and finish with a pinch of lime zest.