Strawberry Lime Coconut Macaroons

Soft coconut macaroons made summery with tangy lime flavor and sweet strawberry chunks. 

Strawberry Lime Coconut Macaroons

Well it’s official. I am coconut macaroon obsessed. I have come up with 6 different variations and have at least 3 more up my sleeve… man would it be nice if I literally had some of these up my sleeve.Strawberry Lime Coconut Macaroons

Do these scream summer or what? This variation is slightly less traditional. I came up with this one because I had some left over coconut that needed to be used along with a couple of limes and some extra juicy strawberries. And the Strawberry Lime Coconut Macaroon was BORN!!! The batter for these are gorgeous, if I do say so myself.Strawberry Lime Coconut Macaroons

And look at those cubed strawberries…beeeaaauuuutiful!

Strawberry Lime Coconut Macaroons

Strawberries in a cookie seems pretty strange but it adds some unique shnazz to your cookies. While my heart still belongs to those Almond Joy Coconut Macaroons, these are pretty darn yummy and summery!

Strawberry Lime Coconut Macaroons

Strawberry Lime Coconut Macaroons

Happy summery coconut macaroon eatin’!

…and voilà!!

4.0 from 1 reviews
Strawberry Lime Coconut Macaroons
 
Ingredients
  • 3 egg whites
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 4 teaspoons key lime zest (about 5 key limes or 2-3 regular limes)
  • pinch of salt
  • 14 oz (5⅓ cups) of sweetened shredded coconut
  • ⅔ cup strawberries, washed, dried, and cubed (take out the white pulp part...they won't add flavor)
Instructions
  1. Preheat oven to 325° F.
  2. Line two baking sheets with parchment.
  3. In a mixer with a whisk attachment, beat egg whites, sugar, vanilla, key lime zest and salt until foamy and the sugar is nearly dissolved. (about 1-2 minutes) (you do not want peaks).
  4. With a spatula, stir in the shredded coconut.
  5. Fold in the cubed strawberries.
  6. Drop cookies onto the lined pans either using a measuring spoon or a scoop that is about 1 Tablespoon.
  7. Press down the cookies slightly so that they are flat.
  8. Bake for 18-20 minutes if you are cooking both sheets at the same time. If you are baking the sheets one at a time it takes about 15-18 minutes. The cookies should be golden brown on the bottom and the tops should look like slightly toasted coconut.
  9. Allow the cookies to cool on the sheet for about 5 minutes and then remove them to a wire rack.
  10. Voilà!
  11. Yield 24 cookies

Lovin’ the Lime?

Try my Key Lime Coconut Macaroons!

Key Lime Coconut MacaroonsLovin’ the summery Coconut Macaroons?

Try my Piña Colada Coconut Macaroons!

Piña Colada Coconut Macaroons

 

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