Coconut Lime Macaroons with White Chocolate



Looking for a fun, refreshing summer cookie?  This is it.  I love anything coconut and this macaroon with a Mexican flair is the perfect bite.  So much fun to take to a summer party or a themed picnic.  A macaroon with a twist – and who doesn’t like a twist?  Enjoy. 


Yield: 18 macaroons





2/3 cup sweetened condensed milk

2 TBSP fresh lime juice

1 tsp. lime zest

1 large egg white

1½  tsp vanilla

1/8 tsp salt

3 ½ cups sweetened coconut

10 ou. white chocolate, chopped



Preheat the oven to 325 degrees.  Line two baking sheets with parchment paper.


In a large bowl, stir together the sweetened condensed milk, lime juice, lime zest, egg white, vanilla extract, and salt. Stir until combined.  Add in the coconut and mix well.


With a spoon, scoop up about 2 TBSP of the coconut mixture and form into mounds that have a slight peak at the top.  Place on lined baking sheets, about 2 inches apart. Bake cookies one sheet at a time for 15-20 minutes, or until cookies are set and slightly golden brown.


Cool the cookies on the baking sheets for about 5 minutes.  Remove with a spatula onto a cooling rack.


Melt white chocolate in a microwave safe bowl.  Make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth.


Lay out a large piece of wax paper.  Dip the cookies into the chocolate-just so the bottom edges are covered in chocolate. Set dipped cookies on the paper to dry.  Drizzle macaroons with white chocolate and let dry completely.




Please reload

© 2016  by Baked by Bobi

  • Facebook - Grey Circle
  • Twitter - Grey Circle
  • Pinterest - Grey Circle