Coconut Lime Macaroons with macadamia nuts and ginger are crispy on the outside, soft and chewy on the inside. Dip them in white chocolate to make them even more delicious and beautiful.
This recipe was revised on 3/06/22 with new ingredients, tips, techniques and photos.
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 if you choose to dip them in white chocolate, you’re in for an extra special treat!
You’re going to love these
- Crispy and nutty on the outside, soft and chewy on the inside
- Bright, fresh, tropical flavors
- Easy, one-bowl coconut macaroon recipe
- Naturally gluten-free
- White chocolate dipped macaroons = pretty 🙂
Ingredients
Egg whites. Egg whites act as a binder to hold these macaroons together.
I used Costco liquid egg whites from a carton, which comes with a warning that they won’t whip, but they worked fine for me. They just might take a little longer. Results will most likely vary by brand. Look for ones with egg whites as the only ingredient.
You can also use 2 whole egg whites.
Ground ginger. Ginger adds a mild spicy sweetness to these cookies that tastes absolutely delicious with lime, coconut, and macadamia nuts.
Lime zest and lime juice. Just one little lime adds a lot of flavor to these white chocolate macaroons, especially when you use the juice and the zest. Please try to use fresh lime if at all possible.
Sweetened coconut flakes. I recommend Baker’s Angel Flake sweetened coconut when making macaroons.
The store brands I’ve tried are drier and don’t hold together as well. Baker’s coconut results in a moist and tender macaroon.
Sweetened condensed milk. My pick is Eagle Brand sweetened condensed milk over store brands, which seem to be a bit thinner and may pool a little at the bottom of the macaroons. They will still be delicious, however.
This recipe uses ¾ cup, which means you'll have a partial can left over. Here are a few ideas for what to do with the rest.
Macadamia nuts. Rich, creamy macadamia nuts add a buttery crunch and add even more island flavor to these lime macaroons.
White chocolate chips. Dipping these macaroons in white chocolate not only tastes great — after all, white chocolate is the perfect pairing with lime — but it looks pretty, too.
Step-by-Step Instructions
Step 1
Preheat oven to 325. Prepare baking sheets with parchment paper or silicone baking mats.
Step 2
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.
Step 3
Add lime juice and zest, vanilla, ground ginger, and salt. Whisk to combine.
Step 4
Add coconut, sweetened condensed milk, and macadamia nuts. Stir until completely combined.
Step 5
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.
Step 6
Bake for 20-25 minutes or until the tops are golden brown.
Step 7
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.
Step 8
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.
Step 9
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.
Expert Tips
I recommend Baker’s Angel Flake coconut and Eagle Brand sweetened condensed milk for best results.
Whip the egg whites until they form soft peaks. This is when the egg whites will barely hold a shape and the peak will curl down onto itself.
Use a cookie scoop to create consistently sized macaroons.
Use wet fingers to shape the dough into perfectly round mounds and tuck in any stray shreds of coconut.
Recipe FAQs
Macarons are those delicate French cookies that are made from whipped egg whites, sugar, and ground almonds. Once baked, they’re sandwiched with some kind of filling. They’re very light and chewy.
Macaroons, on the other hand, are larger cookies made from coconut and whipped egg whites and sugar or sweetened condensed milk. The texture is denser than a macaron, and they’re typically crispy on the outside and chewy on the inside. They’re much easier to make than macarons and easy to customize with your favorite mix-ins like nuts, dried fruit, or chocolate chips.
Basic macaroons taste like sweet toasted coconut. These lime macaroons are enhanced with bright and zesty lime and ginger, and buttery macadamias. The white chocolate dip adds even more rich, vanilla flavor.
Yes, the basic recipe for coconut macaroons without flour are gluten free. The ingredients typically consist of coconut, sweetened condensed milk, egg whites, vanilla, and salt, which are all naturally gluten free.
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.
Coconut macaroons can be stored in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week. However, I find that coconut macaroons stay crisper when I keep them in the fridge, so that’s where I keep mine even for a couple of days.
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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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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