White Chocolate Lime Macaroons

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 208kcal

Author: Cara Lanz

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.

Video

Notes

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.

Nutrition