Coconut Lime Macaroons

coconut lime macaroonsWhy would you put the lime in the coconut? Perhaps to make delicious coconut lime macaroons.

Okay, so I didn’t literally put the lime in the coconut to make these treats. Technically, I put the lime and the coconut into a meringue and (gently) mixed it all together. This was the first time I’ve used cream of tartar to stabilize my egg whites, and I’m glad I did. It took far less time to reach both soft peak and stiff peak stage during the meringue preparation. Big thanks to The Culinary Chase for this recipe, which I adapted just slightly.

While these baked, my kitchen smelled a bit like a mojito, prompting Mike to call these “mojito-roons.” The end result is a very light cookie with a great balance of coconut and lime flavor. They were a big hit at last night’s seder.


  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 3/4 cup sugar
  • zest from 1 lime
  • 2 teaspoons lime juice


Preheat oven to 325 degrees. Line two baking sheets with parchment.

In a mixer fitted with the whisk attachment, beat egg whites until foamy.

Beat in cream of tartar and salt until soft peaks form, then add sugar, about 2 teaspoons at a time, beating until stiff peaks form (about 5 minutes).

Fold in coconut, lime zest, and lime juice.

Using a 2-inch cookie scoop, drop scoops of batter onto prepared sheets; you can fit about 8 or 9 drops on each sheet.

Bake for 14-16 minutes, until tops are just golden. Cool on baking sheets for 10 minutes, then remove to a wire rack to cool completely.

Store in an airtight container at a cool room temperature for about 3 days. Meringue-based cookies like macaroons will start to break down in warmer rooms, so cooler room temperatures are better.


Coconut Macaroons (Gluten-Free!)

Mike and I are an interfaith Jewish-Catholic couple.  Passover and Easter sometimes coincide, which presents a variety of culinary challenges; Mike can’t have anything made with flour for eight days, and throughout Lent I give up sweets and avoid meat on Fridays.  I first made these macaroons a few years ago while Mike was in the midst of his nothing-leaven-for-Passover endeavors.

This recipe is entirely gluten-free and fairly easy to make, so it’s a good option for family and friends with celiac disease or gluten sensitivity.  Check out more gluten-free recipes!


  • 3 egg whites, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla (McCormick pure vanilla extract is gluten-free)
  • 3 cups shredded coconut


Preheat oven to 325.

Line three baking sheets with waxed paper.

Beat egg whites on medium-high speed until frothy.

With the mixer on low, add vanilla and continue to beat.

With the mixer on medium, add sugar gradually, then increase speed to high and continue to beat until stiff peaks form; this can take 10 minutes or more, depending on your mixer.

Gently fold in coconut one cup at a time.

Drop by rounded tablespoons, spacing about two inches apart on the baking sheet; you should be able to fit 9 macaroons on one sheet, and the entire recipe makes 21 cookies.

Bake 18-20 minutes, until very, very light brown.

Cool completely on baking sheets.  When cookies are cool, carefully peel the waxed paper away from the baking sheets, then carefully peel the cookies from the waxed paper.