I’ve been a little lime-obsessed lately. If you remember, I’ve shared Key Lime Pie Ice Cream and Key Lime Poke Cake before—both are amazing. Today I’m excited to share Coconut Key Lime Macaroons. A friend posted a similar recipe and I couldn’t resist adapting it. Coconut and lime are a perfect match; try them together and you’ll see why I keep coming back to this flavor pairing.
These macaroons were exactly what I hoped for—sweet, coconut-forward, with a sharp, pleasant key lime tang. My husband took the extras to work and they were a hit; coworkers called them “the best cookies” they’d ever had. While I do enjoy other cookies, like caramel pretzel chocolate chip, these are my favorite fruity cookie. They’re elegant, bright, and perfect for showers, summer parties, or any occasion that calls for a light, citrusy dessert. Make them whenever you need a summery treat.
Coconut Key Lime Macaroons
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Ingredients
- 3 ½ cups (420 g) sweetened coconut flakes
- ¼ cup (30 g) all-purpose flour, (stir, spoon & level)
- ⅛ tsp salt
- 2 Tbsp lime zest, divided
- 3 Tbsp key lime juice, (Nellie & Joe’s recommended)
- 14 oz (396 g) can sweetened condensed milk
Instructions
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In a mixing bowl combine the sweetened coconut flakes, flour, salt, and 1 tablespoon of lime zest. Stir until the dry ingredients are evenly distributed.
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Add the key lime juice and the sweetened condensed milk. Fold together with a spatula until the mixture is uniformly moistened.
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Using a #50 scoop (about 1½ tablespoons) or two spoons, portion the dough onto a greased or parchment-lined baking sheet. Sprinkle the remaining lime zest over the tops of the macaroons.
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Bake at 350°F (175°C) for 12–15 minutes, or until the edges and bottoms are lightly browned. Let the macaroons cool completely on the pan before serving. Enjoy!
Notes
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