These tart coconut macaroon cookies will perk you up! Shredded coconut, key lime zest, and juice lend these simple cookies a tropical flair!
Coconut Macaroon Cookies Are Addicting!
One of the first cookies I ever made all on my own was coconut macaroon cookies. Looking back, my mom most likely allowed me to attempt this venture for a few reasons. For starters, baking kept me occupied. Mom didn’t have to worry about me being bored and begging her to entertain me. And secondly, making coconut macaroons was an excellent way for her to clear out her pantry, you know, get rid of that bag of coconut she had been meaning to use but never found the time.
Since you can’t really mess up coconut macaroon cookies (they really are so simple), I mixed and stirred and baked up my first batch of cookies with glee. I imagine my mom had no idea that those cookies would pave the way for a lifetime love of cooking and baking. Funny, I find my baking “career” coming full circle here.
About Coconut Macaroon Cookies
This is really a mix, stir and bake sort of recipe. Shredded coconut and sweetened condensed milk come together with a little help from egg whites which act as a binder for the cookies and they help them keep their shape. Key lime juice, key lime zest add the tangy, tropical notes to each cookie. I drizzled melted white chocolate over each cookie to add a smooth sweetness as they are quite tart. Feel free to adjust the number of key limes used and feel free to omit the white chocolate.
If you find yourself with coconut to use up, kids to occupy or just want to try your hand at baking, these key lime coconut macaroon cookies are exactly what you need! They are quick, simple and each little cookie tastes like summer!
- 1 10 oz package shredded coconut
- ¾ cup sweetened condensed milk
- 2 egg whites
- Pinch of salt
- ¼ cup key lime juice
- 1 tablespoon key lime zest
- ⅓ cup white chocolate chips, melted
Preheat the oven to 325 degrees. Line baking sheets with parchment paper or baking mat and set aside.
In a bowl, combine the coconut, sweetened condensed milk, egg whites, salt, lime juice and zest; stir until combined. Using a cookie scoop, scoop mixture into mounds on the prepared baking sheet. Bake for 25-30 minutes or until set and edges begin to brown. Cool completely.
Melt the chocolate in a microwave-safe bowl. Drizzle chocolate over cookies. Allow chocolate to set completely before storing the cookies in an air-tight container.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g