Chocolate lime coconut macaroons; rustic old school macaroons (not like the dainty French macaron!) made with crisp and chewy coconut, zingy lime zest and drizzled with dark chocolate!
Exam time is almost upon us.
While I’ve lucked out in only having to sit two exams this semester after finishing all my coursework, I still have lots to study for. Hence why I decided to whip up a quick and easy recipe to bake today, allowing me my baking and sugar fix without impeding on my time too much. The recipe of course is for these Chocolate Lime Coconut Macaroons.
A twist on a classic and simple treat, these macaroons boast a zing from lime zest and a lovely dark hint from the drizzle of chocolate they are anointed with. With crisp exteriors and soft, chewy centres, these chocolate lime coconut macaroons are a coconut lovers’ dream.
Far from (but often confused with) the French macaron, a dainty almond meringue sandwich, these chocolate lime coconuts macaroons are a rustic, old school bake.
Of course you can leave them plain if you’re not into the addition of lime and chocolate, but I highly recommend adding them. Coconut is such a lovely rich flavour that only benefits from a little citrus, and chocolate goes with like everything, right?
These little devils are wonderfully light and take less than half an hour to throw together, all the more reason for you to shimmy on into your kitchen and make some! Unless you hate coconut that is, in which case I shall be sitting here silently judging and questioning your tastes…
To start making these lovely chocolate lime coconut macaroons, you’ll need to preheat your oven and line two baking trays with greaseproof paper.
You’ll then need to crack some egg whites into a bowl and add sugar, vanilla extract and salt and whip well, using an electric whisk for at least 4 minutes until they’re all light and frothy.
Then add in a lovely mixture of desiccated and shredded coconut (toasted or raw both work) and mix gently until combined.
Add in a little lime zest and stir again to incorporate it into the sticky coconutty mess.
Now, use either two spoons or your hands to form the mixture into 12-16 rough mounds on the baking tray, wetting your hands helps prevent too much stickiness. These don’t have to look at all perfect, just as long as they’re in some kind of round shape and don’t look like they’ll completely fall apart!
Bake the macaroons in the preheated oven until golden and crisp on the outside, I’ll leave it up to you just how crispy you like ’em. Though I’d warn against baking too long as they can become a little dry.
Once baked to your liking, allow the macaroons to cool slightly before melting the lovely lovely chocolate and drizzling it roughly over them. Lovely.
Cool the chocolate lime coconut macaroons completely on wire racks, after drizzling raucously, to help achieve a lovely crisp exterior.
Click on any of the images below if you need to stock up on equipment or ingredients to make these lovely little macaroons:
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Now reward yourself by sticking your teeth right into one of these chocolate lime coconut macaroons! They’re delicious when they’re still a little warm, and they’ll keep well in an airtight container for about a week, bonus!
Crisp and chewy coconut macaroons spiked with lime zest and drizzled with chocolate, such a treat with such little effort!
- 4 egg whites
- 150g caster sugar
- 1 tbsp vanilla extract
- Pinch of salt
- 350g desiccated or shredded coconut (I used a mix of both)
- Zest of 1-2 limes (optional)
- 100g chocolate (optional)
- Preheat your oven - 180 degrees for conventional ovens or 160 degrees for fan ovens - and line two baking trays with greaseproof paper.
- Crack the egg whites into a bowl with the sugar, vanilla extract and salt and whip using an electric whisk for at least 4 minutes until light and frothy.
- Add in the coconut and mix gently until combined.
- Add in the lime zest and stir again.
- Use either two spoons or your hands to form the mixture into 12-16 rough mounds on the baking tray, wetting your hands helps prevent too much stickiness.
- Bake the macaroons in the preheated oven for 15-20 minutes until golden and crisp on the outside. Mine took 18 minutes.
- Allow the macaroons to cool slightly before melting the chocolate and drizzling it roughly over them.
- Cool the macaroons completely on wire racks after drizzling to help achieve a lovely crisp exterior.
*Feel free to leave out the chocolate and lime for plain macaroons.
*If you're feeling adventurous, lemon also works well, and the addition of nuts or dried fruit are lovely too!
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