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Coconut Lime Macaroons

April 25, 2011


 

Six days down and two to go. The eight-day Passover holiday is nearly over and we’ve run through our cookies and our brownies and our sponge cakes. Time to make macaroons. I grew up thinking of macaroons (as opposed to the French macaron) as Passover cookies. My mother would buy a couple of cans of macaroons (one coconut, one chocolate… and yes, I said cans) every year with her Passover groceries. Even today, when the Passover food displays appear in the grocery store, the predominant sweet lining the shelves is macaroons. And then — they disappear. Poof!
There’s no rational reason for that, of course. Macaroons can be enjoyed all year-round, and flavored to suit your tastes and the season. They’re also entirely gluten-free. My adult tastebuds were asking for something a little different, this year – a little fresher and less cloying. My eyes landed on a pile of fresh limes I’d just bought, and I thought, “Aha! What’s a more natural pairing with coconut, than lime?” And so, the Coconut Lime Macaroon was born:

Coconut Lime Macaroons

Coconut Lime Macaroons
(Makes 20-24 large-ish cookies)

Ingredients:

4 large egg whites
pinch of salt
1-1/4 cups sugar
8 oz. (by weight) fine almond meal
7 oz. (by weight) unsweetened dried coconut
Grated zest and juice of 1 large (or 2 smaller) limes

Preparation:

Preheat the oven to 350º F. Prepare 2 cookie sheets by either lining with parchment paper or silicone liners.

In a large glass or metal bowl, beat the egg whites and salt until stiff. While continuing to beat, add the sugar in 4 parts.

Fold in the almond meal, coconut, and lime zest and juice, continuing to fold until everything is completely incorporated. There should be no streaks of whites and you should have a very thick, scoopable batter.

Mound by tablespoonfuls (I used a scoop 2” across) onto the prepared pans, about 1/2″ apart, and bake for 18-20 minutes.

Allow to cool completely on the pans.

Notes:

If you can’t find unsweetened dried coconut (got mine at Whole Foods in the nut/snack aisle), you can use the usual sweetened coconut that you find in the baking section of your grocery store. Just reduce the sugar to between 3/4 cup – 1 cup. I think this makes the macaroons less cloyingly sweet and you don’t have big shreds of coconut to deal with. Your choice.

No almond meal? Just weigh out 8 oz. of blanched almonds and run them through the food processor until they’re finally ground. No need to sift as you might for French macarons.

The lime really enhances the flavor of the almond and coconut, while at the same time cutting the sweetness a bit and adding a fresh note.

These Coconut Lime Macaroons are a big hit around here – my husband said that they’re the best I ever made. Now, that’s a compliment!

 

18 Comments

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Reader Interactions

Comments

  1. Ken│hungry rabbit says

    April 25, 2011 at 1:01 pm

    I love these large macaroons' airy yet chewy texture. Your giant mounds are bound to fetch a few good dollars.

  2. Shulie says

    April 25, 2011 at 1:20 pm

    Hi Renee, Good you posted this, I am dying to make macaroons this year andhaven't yet. This will give me a boost. Like the lime touch with it!!

  3. Molly says

    April 25, 2011 at 1:25 pm

    I've already put almond meal on next year's Passover shopping list, but I think I'm going to just wait until tomorrow night so I can drag out my food processor and have my way with these macaroons. Yum!

  4. A Thought For Food says

    April 25, 2011 at 2:42 pm

    Look at those hunka macaroons! They sure are beauties!

  5. kat says

    April 25, 2011 at 3:17 pm

    Fresh & tropical!

  6. Kudos Kitchen says

    April 25, 2011 at 7:18 pm

    Coconut and lime is a classic combination. Love this recipe for your macaroons!

  7. Cookin' Canuck says

    April 25, 2011 at 11:56 pm

    The coconut and lime mixture is so tropical and perfect for spring.

  8. Heather says

    April 26, 2011 at 12:31 am

    Must make! These sound so amazing.

  9. SMITH BITES says

    April 26, 2011 at 2:24 am

    coconut ANYTHING makes me happy but coconut w/lime makes me do a happy dance!!!

  10. Lisa says

    April 26, 2011 at 5:34 am

    Love your twist on the macaroons. That lime zest sounds like a tasty addition.

  11. Ilke says

    April 27, 2011 at 11:21 am

    Coconut and lime sound a great combination! Love how nice brown they look. Good luck on your bake sale! 🙂

  12. Elle says

    April 27, 2011 at 1:28 pm

    Oh yeah, definitely on the "to make" list! I love love love macaroons. Even the ones in the cans. 🙂

  13. Barbara Bakes says

    April 27, 2011 at 1:42 pm

    A great twist on the macaroon. Good luck!

  14. Judy's Bakery & Test Kitchen says

    April 27, 2011 at 5:02 pm

    Very nice looking!!! Love the golden color, too!Thanks for the recipe, will have to make it.

  15. Recipe Contests says

    April 29, 2011 at 12:36 am

    These are beautiful! Adding lime is such a great idea for adding flavor without compromising the texture. These sound like the perfect summer snack! Do you have recommendations for something else to go along with the macaroons? ~Nancy Lewis~

  16. Meaghan Luby says

    May 10, 2011 at 4:06 pm

    wow, lime and coconut never looked so good! ha, got that song stuck in my head now. thanks so much for sharing, love you and your blog :)-meg@ http://clutzycooking.blogspot.com

Trackbacks

  1. Passover Chocolate Orange Mousse Torte says:
    April 5, 2012 at 5:51 pm

    […] shelf and say to yourself: Why didn’t I think of that?  I make macaroons (you can find them here and here)!  Then I thought: What would I fill it […]

  2. Passover Chocolate Macaroons | Flamingo Musings says:
    January 10, 2015 at 4:48 pm

    […] Don’t like chocolate? Really? Okay, then simply omit the cocoa powder and use this recipe for a plain coconut or coconut lime version. […]

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Meet Renee

Renée brings you traditional Jewish recipes, updates them for the modern cook and kitchen, but doesn’t stop there! In this eclectic food blog, you’ll also find original, as well as popular regional and ethnic recipes with a Kosher twist, and unusual jam and pickle recipes. And other stuff, too. Because she’s like that.

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