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You are here: Home / Recipes / Desserts / Put the Lime in the Coconut

Put the Lime in the Coconut

April 21, 2016 by Alison 3 Comments

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Harry Nillson made the phrase “Put the Lime in the Coconut” popular in 1971 with his hit song “Coconut.” So I have him to thank for the soundtrack that played as I made these zesty lime macaroons for Passover. Though I usually make simple chocolate chip macaroons, this year I suddenly got the craving for something new. And boy I am glad I did! One bite and you’ll be swept away from your Passover seder table to the Caribbean, with palm trees blowing in the breeze. I hope you enjoy!

 

Coconut Lime Macaroons
Print Recipe
These sweet and zesty coconut macaroons are a refreshing change from traditional macaroons. One bite and you'll be swept away to the Caribbean, with palm trees blowing in the breeze.
Servings Prep Time
16 macaroons 15 minutes
Cook Time Passive Time
16 minutes 10 minutes
Servings Prep Time
16 macaroons 15 minutes
Cook Time Passive Time
16 minutes 10 minutes
Coconut Lime Macaroons
Print Recipe
These sweet and zesty coconut macaroons are a refreshing change from traditional macaroons. One bite and you'll be swept away to the Caribbean, with palm trees blowing in the breeze.
Servings Prep Time
16 macaroons 15 minutes
Cook Time Passive Time
16 minutes 10 minutes
Servings Prep Time
16 macaroons 15 minutes
Cook Time Passive Time
16 minutes 10 minutes
Ingredients
  • 8 ounces coconut shredded and sweetened
  • 2/3 cup sweetened condensed milk
  • 2 tsp lime zest freshly grated
  • 1 tsp lime juice freshly squeezed
  • 1 tsp vanilla extract
  • 1 eggwhite
  • 1/4 tsp salt
Servings: macaroons
Instructions
  1. Pre-heat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. In a medium sized bowl, combine the coconut, sweetened condensed milk, lime zest, lime juice and vanilla extract.
  3. In a separate bowl, beat and egg white until stiff for about four minutes on a high speed using an electric mixer.
  4. Fold the egg white carefully into the coconut mixture.
  5. Using a 2 tablespoons scoop, drop the coconut mixture onto the parchment paper lined baking sheet 2 inches a part.
  6. Bake on center rack of the oven for 16 minutes or until the bottom edges and top are golden.
  7. Cool and store in an airtight container until ready to serve. No more than a few days!

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Filed Under: Desserts, Holiday, Kitchen Chronicles, Recipes, Uncategorized Tagged With: coconut, dessert, lime, macaroons, Passover, recipe

Previous Post: « Coconut Lime Macaroons
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Reader Interactions

Comments

  1. Lou palma says

    April 22, 2016 at 6:29 am

    I need more for Passover

    Reply
    • Alison says

      April 22, 2016 at 6:54 am

      There’s always more for my good friend Lou.
      Alison recently posted…Put the Lime in the CoconutMy Profile

      Reply
  2. Sun says

    April 22, 2016 at 9:43 am

    These macaroons sound FANTASTIC!!! What a yummy spin on a traditional macaroon! I’m going to have to make them for a post Passover treat! Thanks, Alison!

    Reply

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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