Coconut Key Lime Macaroons

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So I let you all have a little break since I last posted about my lime addiction.  Remember how I shared some Key Lime Pie Ice Cream and Key Lime Poke Cake?  DELICIOUS!   Today’s recipe for Coconut Key Lime Macaroons is mind blowing!  Like, my friend Jessica at A Kitchen Addiction posted these Coconut Lime Macaroons to her site, and it was like our souls united!  You all know I love lime, but Coconut-Lime is like the perfect pair!  Try my Frozen Coconut Limeade and tell me it’s not the best flavor combination in the whole world!


I am crazy in love with these cookies!  They were everything I hoped they would be!  Sweet and coconutty with the perfect tang of key lime!  My husband took the leftovers to work, because I taste everything and then send it out of our house so I don’t get fat, and EVERYONE raved about them!  I think he mentioned someone saying they were, “the best cookies” they had ever eaten!  I can definitely attest to the fact that they are top notch!  As much as I love coconut-lime creations, I do love a good caramel pretzel chocolate chip cookie, but these are my favorite fruity cookies for sure!  These would be the perfect elegant summery dessert for a baby shower or party, or anything for that matter.  Make up an excuse to make these!


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Coconut Key Lime Macaroons
Yield: 2½ dozen cookies
  • 3½ cups sweetened coconut flakes
  • ¼ cup flour
  • ⅛ tsp salt
  • 2 Tbsp lime zest, divided
  • 3 Tbsp key lime juice, (Nellie & Joe's)
  • 1 (14oz) can sweetened condensed milk
  1. Combine sweetened coconut flakes, flour, salt and 1 Tbsp lime zest in a bowl. Mix thoroughly.
  2. Add key lime juice and sweetened condensed milk. Mix well with a spatula.
  3. Using a #50 scoop (about 1½ Tbsp), scoop cookie dough balls onto a greased or lined baking sheet. Sprinkle the tops of the raw macaroons with the remaining zest on top.
  4. Bake at 350*F for 12-15 minutes or until the edges and bottom of the cookies are browned. Allow to cool completely. Enjoy!
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Recipe altered from A Kitchen Addiction


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  1. says

    That’s like the easiest recipe ever! Cannot wait to make it for tonight’s girls night spring party! Oh and I’m super obsessed with coconut-lime flavor too :)

  2. says

    Recipe looks delicious, definitely gonna try. One thing however, I would suggest using fresh limes (key or “regular” Persian) over the bottled “Key West Lime Juice”, which is exactly what the bottle says. Concectrated Persian lime juice (confirmed on the ingredient list) which has been reconstituted, preserved and bottled in (guess where?) Key West. It makes no sense from a culinary perspective to purchase a processed version of what you can purchase at the local grocery store (high prices aside) fresh. After all, isn’t that the direction were trying to go with food? Cheers.

  3. says

    these look so good! I want to make them for my wedding welcome bags. How far in advance could I make them and would they freeze well? Thanks!

    • Amber says

      I haven’t frozen them myself, but if you do, you will definitely want some wax paper between the cookies, don’t stack them right on top of each other because I bet they will stick. I wouldn’t freeze them for more than a month before the wedding. You can always do a test batch to see how they do. Good luck!

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