Coconut Lime Macaroons with macadamia nuts and ginger are dipped in white chocolate for a delicious, beautiful coconut cookie that's crispy on the outside and soft and chewy on the inside. Fun, tropical twist on a classic coconut macaroon.
Be sure to try Coconut Dream Bars, Double Chocolate Chip Coconut Macaroons, and Chocolate Coconut Balls next.
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If you’re a coconut lover like me, you’re going to flip for these white chocolate lime macaroons. The bright dash of ginger and crunchy macadamias give them an island flair and the white chocolate adds buttery sweetness and looks super pretty.
You’re Going to Love These
- Crispy, toasted coconut on the outside, soft and chewy on the inside
- Delicious, simple cookies with sweet coconut and fresh, tropical flavors
- Easy, one-bowl coconut macaroon recipe -- perfect for first time bakers
- White chocolate dipped macaroons are a pretty treat for a party or baby shower
Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
White chocolate lime macaroons are made from simple ingredients you can find in any grocery store.
Egg whites. I use liquid egg whites from Costco. The carton says they won’t whip, but they always work fine for me -- and no leftover egg yolks. You can also use 2-3 egg whites from whole eggs.
Ground ginger. Ginger adds a mild spicy sweetness to these coconut cookies
Lime. Fresh lime juice and lime zest adds bright citrus flavor to these white chocolate macaroons. You can also use key lime juice and key lime zest -- you'll need about 5 key limes for one "regular" lime.
Sweetened coconut flakes. I recommend Baker’s Angel Flake sweetened coconut for soft, moist coconut macaroons. Store brand coconut I’ve tried is drier and doesn’t hold together as well.
Sweetened condensed milk. I prefer Eagle Brand sweetened condensed milk. Generic condensed milk tends to be thinner and may cause pooling at the bottom of the macaroons.
Macadamia nuts. Rich, creamy macadamia nuts add a buttery crunch and add even more island flavor to these lime macaroons.
White chocolate chips. White chocolate pairs perfectly with lime and looks pretty, too. You can also use dark chocolate.
How to Make Zesty Lime Macaroons
Step 1: In a large bowl (glass or metal), beat egg whites with a whisk or hand mixer at medium speed until soft peaks form, that is, when you lift the whisk, the peaks barely hold their shape and curl over onto themselves.
Step 2: Add lime juice and zest, vanilla extract, ground ginger, and salt. Whisk to combine.
Step 3: Add coconut, sweetened condensed milk, and macadamia nuts. Stir with a sturdy rubber spatula until completely combined.
Step 4: With a cookie scoop or ice cream scoop, scoop the dough onto a baking tray lined with parchment paper or a silicone mat. Use wet fingers to shape the dough into round balls and tuck in any stray shreds of coconut.
Step 5: Bake in a preheated oven at 325 for 20-25 minutes or until the tops are golden brown.
Place the cookie sheet on a cooling rack to cool for 3-5 minutes, then transfer the macaroons to the wire rack to cool completely.
Step 6: Melt white chocolate chips and shortening in a heatproof bowl. Line baking sheet with wax paper or parchment paper. Dip the bottoms of the macaroons into the melted white chocolate and let any excess drip off. Set on prepared baking sheets until the white chocolate sets. Serve and enjoy!
Expert Tips
- Optional: Finely shred coconut in a food processor for perfectly round cookies without long shreds of coconut.
- I recommend Baker’s Angel Flake coconut and Eagle Brand sweetened condensed milk for best results.
- Use wet fingers to shape the dough into perfectly round mounds and tuck in any stray shreds of coconut.
Recipe FAQs
Store coconut macaroons in an airtight container at room temperature for 2-3 days or in the refrigerator for up to one week.
Yes, absolutely. To freeze these lime macaroons dipped in white chocolate, place them in an airtight container, with parchment paper in between layers. Store them in the freezer for months.
Usually the reason coconut macaroons spread is because they have too much liquid and/or the dough is too warm. If your first pan comes out of the oven spread more than you like, try chilling the dough for about an hour before baking the next pan.
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📖 Recipe
White Chocolate Lime Macaroons
Ingredients
Coconut Lime Macaroons
- 6 tablespoons liquid egg whites (or 2 large egg whites)
- 1 lime, juice and zest
- 1 teaspoon vanilla
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 14 ounces sweetened coconut
- ¾ cup sweetened condensed milk
- ½ cup macadamia nuts, chopped
White Chocolate for Dipping
- 1 cup white chocolate chips
- 2 teaspoons shortening
Instructions
- Preheat the oven to 325. Prepare baking sheets with parchment paper or silicone baking mats.
- In a large glass or metal mixing bowl, beat egg whites with a whisk or hand mixer until soft peaks form. This means that when you lift the whisk or beater, soft peaks will barely hold their shape and curl over onto themselves.
- Add lime juice and zest, vanilla, ground ginger, and salt. Whisk to combine.
- Add coconut, sweetened condensed milk, and macadamia nuts. Stir until completely combined.
- With a cookie scoop, scoop the dough onto your prepared baking sheets. Use wet fingers to shape the dough into round balls and tuck in any stray shreds of coconut.
- Bake for 20-25 minutes or until the tops are golden brown.
- Place the baking sheet on a baking rack to cool for 3-5 minutes, then transfer the macaroons to the wire rack to cool completely.
- When the macaroons have cooled, prepare the white chocolate for dipping. Place white chocolate chips and shortening in a bowl with a large enough opening to dip the macaroons. Microwave for 30 seconds and stir. Continue to heat in 10-second increments until the white chocolate is completely melted and smooth.
- One by one, dip the bottoms of the macaroons into the white chocolate, let any excess drip off, and set on a piece of wax paper or parchment paper until the white chocolate sets.
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