For coconut lovers, there’s nothing better than the classic macaroon, whether it is as simple as possible, dipped in chocolate, or given a unique flavor twist. This recipe falls into the second and third categories for sure; your standard coconut macaroon is upgraded with fresh lime juice and zest, as well as an undeniable coating of white chocolate.
With just a handful of ingredients and a few basic steps, these macaroons are a quick and mouthwatering treat to whip up for a summer get-together (or just because you feel like it). They might not be able to literally transport you to paradise, but I guarantee they’ll get you a little bit closer. Sit back, relax, and imagine yourself soaking up the sun under a palm tree — coconut in hand — because I don’t think you can get more summery than that.
Lime Coconut Macaroons
Ingredients
Instructions
Preheat oven to 325°F and line a baking sheet with parchment paper. In a small mixing bowl, whisk together egg whites, sugar, lime juice, vanilla, and salt until sugar has dissolved and egg whites are bubbly. Stir in lime zest.
In a large bowl, toss coconut and flour together until the coconut is evenly coated.
Using a spatula, add wet ingredients to dry ingredients and fold until thoroughly combined.
Form balls of about two tablespoons of mixture and place on baking sheet a couple inches apart.
#SpoonTip: Make sure each macaroon is packed extra tight to prevent spreading.
Bake for 25-30 minutes until lightly golden brown. Allow to cool completely.
In a small microwaveable bowl, heat white chocolate chips on high for one minute, remove, and stir. Continue to heat in 10-second intervals — stirring each time — until melted and smooth.
Dip the bottom of each macaroon in chocolate, gently shake off the excess, and place back onto baking sheet with wax paper.
Allow macaroons to sit until chocolate has set. Serve and enjoy.
#SpoonTip: To speed up the setting process, place the pan of macaroons in the fridge for chocolate to harden.