Tangy Coconut Lime Macaroons

Tart and refreshing coconut and lime macaroons for a bite sized taste of the tropics. A grain free, gluten free, refined sugar free & paleo macaroon cookie perfect for a warm summer day!
10 minutes
40 minutes
Show nutritional information
This is our estimate based on online research.
Fat:14 g
Carbohydrates:10 g
Protein:2 g
Calculated per serving.

Serves: 6

Serves: 6decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 250 degrees F, line a baking sheet with parchment paper.
  2. In a medium bowl, gently whisk coconut flakes, almond four, lime zest, and sea salt.
  3. Pour in the coconut milk, honey, and lime juice and mix together with a spatula
  4. Using a cookie scoop (1 1/2 tbsp size), drop small macaroon balls onto parchment lined baking sheet.
  5. Bake for 40-45 minutes, cooling macaroons briefly on a cooling rack, then transferring to the refrigerator to cool and harden for 1 hour.
  6. Best served slightly chilled.


As you are scooping the coconut macaroon batter, drag the scoop along the side of the bowl to firmly pack in the macaroon batter. Macaroons are very crumbly and light when warm, but firm up nicely in the refrigerator and are best served slightly chilled.

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