Coconut & Lime Macaroons
These Paleo Coconut and Lime Macaroons are nut free, crispy on the outside and soft in the middle with a fresh burst of zesty lime. The cookies are Grain Free, Gluten Free, Refined Sugar Free, and Specific Carbohydrate Diet Legal.
I recently realized that I only have a small number of nut free baking recipes on the site because almond flour is the basis of almost everything I make. I set to work experimenting with recipes, and due to my aversion to coconut flour, settled on a simple coconut macaroon.
These macaroons are incredibly easy to make and contain just a handful of ingredients. They are slightly crunchy and toasted on the outside and deliciously soft in the middle. I gave these macaroons a bit of a Caribbean style twist by adding in lime that gives a really nice zesty burst of flavour that cuts through the sweetness of the coconut.
Now that most schools ban kids from bringing nuts in their lunches, these macaroons would be a great nut free alternative that are sweet enough to taste like a treat while still being healthy and low in sugar.
I like storing these in the fridge and enjoying as a refreshing treat during the summer, the lime seems to become stronger when cold. The Paleo Coconut and Lime Macaroons are also delicious stored in the freezer and eaten frozen.
Here are a few other grain free dessert recipes you will love:
- Almond Butter Blondies
- Pistachio, Cranberry & Orange Cookies
- Pistachio & Lemon Cake
- Banana, Almond Butter & Raspberry Muffin Bars
- Almond Butter Banana Bread with a Jam Swirl
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Coconut & Lime Macaroons
- 1/2 cup coconut cream
- 1/2 tsp vanilla extract
- 2 cups shredded unsweetened coconut
- 2 egg whites
- 2 tbsp honey or other sweetener
- the juice and zest from 1 lime
- 1/2 tsp salt
- 1 tsp lime zest to sprinkle before serving optional
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In a bowl combine the coconut cream, honey, vanilla extract, lime juice and zest and stir.
- Add in the shredded coconut and stir until mixed thoroughly.
- In a separate bowl beat the egg whites and salt with an electric mix until stiff peaks form.
- Using a spatula, fold the egg whites into the coconut mixture.
- On a parchment paper lined baking sheet, place rounded tablespoon scooped amounts of the batter. Wet your hands and firmly press each ball together.
- Bake in the oven for approximately 20 minutes, checking on the macaroons regularly to ensure that they don't burn or brown too quickly. They are done when the tops are golden brown in colour and the bottoms are tanned.
- Remove from the oven and allow them to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack. If you prefer an extra zesty kick then sprinkle the macaroons with the extra tsp of lime zest before serving.