These key lime pie coconut macaroons are sweet and tangy with a toasted exterior and chewy center. They are dipped in white chocolate and coated with graham cracker crumbs to represent the crust of a key lime pie!
I have been feeling tropical lately. I’ve got palm trees and pina coladas on my mind. It might be because when this post goes live I will be in Hawaii! I am so excited and can’t believe it is finally time for our vacation! I have been baking up a storm before we go so that my blog won’t skip a beat! In preparation I have been trying to incorporate island inspired flavors into my meals and desserts.
I have had an unsatisfied desire for fish tacos lately! I’m craving fresh summer flavors like mango salsa and cabbage slaw. I tried to get my fix by ordering jerk chicken tacos while we were having a date night recently, but they were soggy and bland. Toby was nice enough to share and I ended up eating most of his lobster mac and cheese instead of my tacos! I should have known better…but I plan to get all of my seafood and tropical fruit cravings filled while we are in Hawaii. Pineapples for breakfast lunch and dinner anyone?
While I have been counting down the days until vacation I have been munching on these key lime pie coconut macaroons. They really help to get me into the mood as I daydream of warm beach breezes. I used juice and zest from the limes to give these quite the punch of lime flavor. The tangy lime keeps these macaroons from being overly sweet. I coated the bottoms with graham cracker crumbs to represent the crust on key lime pie.
- ⅓ cup sugar
- 1 tablespoon corn syrup
- 3 tablespoons key lime juice
- 1 tablespoon lime zest
- 2 egg whites
- 14 oz bag coconut flakes
- 1 cup white chocolate chips
- 1 cup graham cracker crumbs
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a small saucepan combine sugar, corn syrup, lime juice, and zest. Bring to a boil over medium heat stirring frequently until the sugar is dissolved.
- Dump coconut flakes into a large mixing bowl, and pour the lime juice syrup over the coconut. Mix to evenly distribute and then set aside to cool for 15 to 20 minutes.
- In a separate bowl whip egg whites until they form soft peaks. Once the coconut mixture has cooled fold half of the egg whites into the coconut. Then fold in the remaining egg whites.
- Using a 2 tablespoon cookie scoop, scoop out the coconut mixture making sure it is packed into the scoop. Place macaroons 2 inches apart the baking sheet and bake for 15 to 18 minutes. The outsides should be golden brown. Let cookies cool before moving to a wire wrack.
- Once the cookies are completely cool melt white chocolate in a microwave safe bowl. Check and stir chocolate chips every 20 seconds in the microwave. Dip macaroons into the white chocolate and then into the graham cracker crumbs. Set upside down until the chocolate is set.