Coconut Lime Macaroons

These coconut lime macaroons pair sweet, chewy coconut with fresh citrus flavor. The cookies are lightly crisp and golden on the outside while remaining soft in the center.

Ingredients

• 3 large egg whites
• 1/2 cup granulated sugar
• Finely grated zest of 1 lime
• 1 tablespoon fresh lime juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 14 ounces sweetened shredded coconut

Instructions

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. Whisk the egg whites, sugar, lime zest, lime juice, vanilla, and salt until frothy and evenly combined.
3. Fold in the shredded coconut until it is thoroughly moistened.
4. Scoop heaping tablespoonfuls of the mixture onto the prepared baking sheet. Gently press each mound together and shape the top into a small peak.
5. Bake for 20 to 25 minutes, or until the edges and peaks are golden brown.
6. Let the macaroons cool on the baking sheet for several minutes, then transfer them to a rack to cool completely.

Helpful Tips

• Zest the lime before squeezing it for juice.
• Pack each mound firmly so the macaroons hold together while baking.
• For a stronger citrus note, add a little extra lime zest rather than excess juice, which can make the mixture too wet.
• Store cooled macaroons in an airtight container at room temperature for up to three days.

Dietary Note

This recipe contains egg and coconut. Check individual ingredient labels if preparing it for someone with allergies or specific dietary requirements.