Fresh lime zest and juice are added to coconut macaroons that are drizzled with white chocolate. Delightful! Store well covered at room temperature for 2 to 3 days, though they won't last that long!

Nicole G


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

  • Mix coconut, sweetened condensed milk, lime juice, zest, and vanilla extract in a bowl until well combined.

  • Beat egg whites and salt with an electric mixer until stiff peaks form. Fold into the macaroon batter until incorporated. Drop tablespoonfuls of batter onto the prepared baking sheet.

  • Bake in the preheated oven until golden brown, about 30 minutes. Cool cookies on a wire rack.

  • Melt white chocolate in a microwave-safe glass or ceramic bowl for 1 minute. Stir; continue cooking until smooth and glossy, about 30 seconds more.

  • Dip the bottom of each cookie into the melted chocolate. Return to the parchment paper. Drizzle remaining melted chocolate over the top. Let stand until hardened, about 10 minutes.

Cook's Note:

Parchment paper is a must to keep the macaroons' shape and prevent sticking.

Nutrition Facts

181 calories; 9 g total fat; 8 mg cholesterol; 89 mg sodium. 23.2 g carbohydrates; 2.8 g protein; Full Nutrition