Toasted Coconut Lime Macaroon Cookies
These Toasted Coconut Lime Macaroon Cookies are bright, chewy, and bursting with tropical flavor—perfectly easy and irresistibly delicious!
Servings: 12 servings
Ingredients
- 2 cups unsweetened shredded coconut toasted
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 lime zest from 1 lime
- 1 tbsp lime juice freshly squeezed from 1 lime
- 1/4 cup all-purpose flour sifted
- 1/4 tsp salt
Instructions
Step 1: Toast the Coconut
- Preheat your oven to 350°F (175°C). Spread 2 cups of unsweetened shredded coconut evenly on a baking sheet. Toast for about 5-7 minutes, stirring halfway through, until golden brown and fragrant. Keep a close eye to avoid burning. Set aside to cool.
Step 2: Prepare the Wet Ingredients
- In a large mixing bowl, whisk together 3 large egg whites, 1/2 cup granulated sugar, and 1/4 cup honey until the mixture is slightly frothy. Stir in 1 teaspoon vanilla extract, the zest of 1 lime, and the juice of 1 lime. The lime juice will add a lovely tang and moisture.
Step 3: Combine Dry Ingredients
- In a separate bowl, sift together 1/4 cup all-purpose flour and 1/4 teaspoon salt. This ensures there are no lumps and helps the cookies hold their shape.
Step 4: Mix Dry and Wet Ingredients
- Gently fold the toasted coconut into the wet mixture. Then, carefully fold in the flour and salt mixture. Use a spatula and fold just until everything is combined. Avoid overmixing to keep the cookies light and chewy.
Step 5: Scoop and Bake
- Line a baking sheet with parchment paper or a silicone mat. Using a tablespoon or cookie scoop, drop mounds of the batter onto the sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown and the cookies are set.
Step 6: Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This cooling step helps them firm up perfectly. Serve with a cup of tea or enjoy on their own!
Equipment
- Baking Sheet
- Parchment paper or silicone baking mat
- Mixing Bowls
- Electric Mixer or Whisk
- Microplane or Zester
- Spatula
- Scoop or tablespoon
Notes
- Use fresh, room temperature egg whites for best texture and mixing.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.