Lime Ginger Coconut Macaroons: chewy coconut macaroons. Makes 24 cookies in about 1.3 hours.
Lime Ginger Coconut Macaroons
Ingredients
Scales from a half to a double batch; bake the extra trays in rounds.
- 3 ⅓ cups (280.0 g)unsweetened shredded coconut
- ¾ cup (245.0 g)sweetened condensed milk
- 2.0 (66.0 g)large egg whites
- ¼ tsp (2.0 g)fine salt
- 1.0 tbsp (7.0 g)lime zest
- ¾ tsp (2.0 g)ground ginger
Fresh ingredient guides
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Baking tools for this recipe
Instructions
- Heat oven to 325°F (163°C); line baking trays with parchment.
- Stir coconut, sweetened condensed milk, salt and all flavor additions until evenly coated.
- In a clean bowl beat egg whites to soft peaks; fold gently into the coconut mixture.
- Scoop 24 compact mounds with a small ice-cream scoop; press loose flakes into each mound.
- Bake 19–23 minutes until tips and bottoms are gold; check centers are set rather than wet/raw.
- Cool fully on parchment before storage; sticky centers will firm as they cool.
Tips
- Drying and room humidity strongly affect this recipe: pack airtight only when completely cool.
- Use clean tools; traces of fat reduce egg-white foam volume.
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Recipe FAQ
How long does it take to make lime ginger coconut macaroons?
Plan on 25 minutes of prep and 22 minutes of cooking, plus 30 minutes to chill. The recipe makes 24 cookies.
How should I store lime ginger coconut macaroons?
Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.
Can I make lime ginger coconut macaroons ahead?
Yes. Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
Whole recipe (24 servings): ~2112 cal · 110g fat · 281g carbs · 36g protein · 238g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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