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Lime and Coconut Macaroons

Light and chewy, these lime and coconut macaroons are a perfect afternoon treat, or served with lime and vanilla labneh, mangos and mango skin syrup for dessert.
Prep Time10 minutes
Cook Time18 minutes
Course: Dessert
Author: Amanda Lawson

Ingredients

  • 4 egg whites
  • 1 cup caster sugar
  • 3 cups shredded coconut
  • 2 limes, zest only (save the lime juice for the labneh)

Instructions

  • Preheat the oven to 170°C (150°C fan-forced) and line 2 baking trays with baking paper.
  • Beat the egg whites in an electric mixer until soft peaks form.
  • Gradually add the sugar, then beat for about 3 minutes until the mixture is smooth and satiny.
  • Fold in the coconut and the lime zest.
  • Arrange the macaroons on a tray. If you're planning to plate them indiviually, you may wish to make them a little larger and flatten them a little in the centre with the back of a spoon. This will give you a small well for a spoonful of labneh.
  • Cook for about 18 minutes until they've darkened a little in colour.
  • Cool the macaroons on a wire rack and store in an airtight container.