Enjoy a tropical twist on classic coconut macaroons with these chocolate dipped Key Lime Macaroons. They are chewy on the inside, crisp on the outside, and have a delicious key lime flavor.
Are you ready for sunny warm weather? Something about baking with coconut and key lime gives me all the tropical vibes. Those flavors reminds me of our trips to Key West.
Two of my favorite desserts to get when we are there are key lime pie and key lime coconut patties. There is something about that key lime flavor dipped in chocolate. Yum!
So, when I decided to add key lime juice to coconut macaroons, I knew they had to be dipped in chocolate too. It isn't necessary, but oh so good!
Why You Will Love This Recipe
Coconut macaroons are a classic dessert. They are the perfect dessert for Easter and Christmas or any holiday.
If you love coconut, you are going to love our tropical version on coconut macaroons. Plus, it is one of the easiest recipes to make.
- Key lime juice and key lime zest gives the macaroons a bright citrus taste that is perfect for spring or summer.
- These cookies have a soft and chewy texture that is so good.
- It is an easy recipe that looks and tastes like they came from a bakery.
- Perfect dessert to make ahead of time for events.
- They taste amazing alone, but dip them in dark chocolate for a decadent chocolate coconut treat.
All you need to make this simple recipe for coconut lime macaroons is just 5 basic pantry ingredients.
- Shredded Coconut - Unsweetened or sweetened is fine.
- Sweetened Condensed Milk - Sweetens the mixture and is easier to use than whipping egg whites. Plus, then the cookies are egg free.
- Flour - Helps to thicken the cookie dough. Use almond flour if you need a gluten free treat.
- Key Lime Juice & Key Lime Zest - It will take you quite a few key limes to get enough juice, so we recommend using Nellie & Joe's Famous Key West Lime Juice.
- Chocolate - Dipping the cookies in dark chocolate is optional, but it really does make them taste so good. We love using Ghirardelli chocolate melting wafers to dip treats in. They melt great and taste amazing.
How To Make Key Lime Macaroons
These cookies come together in just minutes with one bowl. Just mix, scoop, and bake. It's really that easy.
Step One: Add the shredded coconut, flour, sweetened condensed milk, key lime juice and zest in a bowl. Stir until everything is combined very well.
Step Two: Use a cookie scoop to evenly measure out 18 cookies and place on a baking sheet with parchment paper or a Silpat. They do not spread, so you can bake all of them at once.
Step Three: Bake until the tops and bottoms of the cookies are lightly golden brown. Remove and let cool.
Step Four: Dip the bottoms of the cooled macaroons in melted dark chocolate. Set on a tray to set. Drizzle the tops with the remaining chocolate.
BRUCREW TIP: Add a spoonful of chocolate to the top of the cookies and add robin egg candies, so they look like these chocolate birds nest.
How To Store
On the Counter - Keep the cooled key lime coconut macaroons in a tightly sealed container on the counter for 2-3 days.
In the Refrigerator - Macaroons will keep for 1-2 weeks in an air tight container in the fridge.
Can you freeze coconut macaroons?
Yes, macaroons are a great cookie to freeze for later. Place the cooled cookies in a freezer bag or container with layers of parchment to separate the layers.
Freeze for 1-2 months. Remove from the package and thaw on the counter for 30-60 minutes or enjoy frozen.
- Use toasted shredded coconut to give these macaroons a delicious flavor.
- The dough is very sticky. We recommend using a 2 tablespoon scoop to keep the cookies uniform, so they bake evenly.
- Adjust the size of the cookies by using a 1 tablespoon scoop and baking 10-12 minutes
- Let the macaroons cool completely before adding the chocolate coating.
- Feel free to dip the coconut lime cookies in white chocolate.
- To make these gluten free, use your favorite cup for cup flour or almond flour.
- Use a dairy free coconut sweetened condensed milk to make these dairy free.
What is the difference between a macaroon and a macaron?
Macaroons are made with shredded coconut and are a dense chewy coconut cookie. Macarons are made with egg whites and almond flour and are a light meringue cookie.
Can you substitute lime juice for key lime juice?
You can, but they will taste different. Key lime juice has a distinct sweet flavor and is recommended to get that true Key West flavor. If you cannot find it, use an equal amount of lime and lemon juice.
Why are my macaroons sticky?
It sounds like your cookies may need to bake a little bit longer. Also, storing them at room temperature in humidity can make them become sticky.
Do you need to refrigerate macaroons?
Yes and no. If you will be eating the coconut macaroons within a few days, they can be kept on the counter. If you are making them days ahead of time, refrigerate in a tightly sealed container.
More Key Lime Recipes
Other Coconut Recipes
- Chocolate Coconut Pie
- Coconut Bundt Cake
- Chocolate Coconut Cake
- Funfetti Macaroons
- Chocolate Coconut Bars
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Could I use almond or coconut flour in please of regular flour?
I've never used those flours in these, so I'm not quite sure how it would work. My first initial though is that it should be fine in these. Let me know if you try them.
These look delicious. Do you think that I could spread this over a graham cracker crust and bake as bars? Thank you.
I think that would work great with a 9x13 graham cracker crust. My guess is that the baking time would still be the same, although I would keep an eye on them so they don't brown too much on top.