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Coconut Lime Macarons

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If you want to make a Caribbean macaron flavor, Coconut Lime Macarons are exactly what you have been craving.

We have been working to perfect our macaron making lately and I think we have finally mastered it.

We created these delicious Coconut Lime Macarons that are to die for and they are so easy to make.

There are a few tips and tricks that will have you making the perfect french macarons in any flavor. We have tested and tried a few techniques and we think these work the best.

How to Make Coconut Lime Macarons

For the cookie, you will need —

Measure the confectioners' sugar, egg white powder, and almond flour into a large mixing bowl. Use a whisk and combine.

In your KitchenAid mixer, beat the egg whites on medium speed until frothy. Now add the 1/2 cup of sugar and a few drops of the white food coloring. Beat until stiff and shiny, about 5 more minutes.

Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold. Do this until the batter flows consistently to make a figure 8.

Pipe the Macaron Cookies

Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets three times against the counter to release any air bubbles.

Let the cookies sit at room temperature until the tops are no longer sticky to the touch. This will take about 20 minutes. The top should be dry and not sticky. 

Bake the first batch at 315 degrees until the cookies are shiny and rise 1/8 inch to form a “foot,” about 10-12 minutes. Transfer to a rack to cool completely. You will know the cookies are done when you touch them and there is not much give.

Once the cookies are cooled, peel them off and flip them over. Match cookies by size. Then, sandwich it with a thin layer of filling.

The filling for this cookie is vegan lime curd and coconut cream buttercream.

There is just something about coconut and lime together!

Decorating Your Cookies

For the top of the cookie, we grabbed some coconut and toasted it off. Once it cooled, we used white chocolate chips and drizzled just a bit on top, and then sprinkled on the toasted coconut.

Make sure to let the cookies set up in the fridge for a couple of hours before eating them.

Make Macarons Like a Pro with These Supplies

If you like making macarons or want to try your hand at them, here are some supplies you might want to invest in.

Be sure to try my other delicious macaron flavors —

Yield: 30 cookies

Coconut Lime Macarons

Coconut Lime Macarons

Coconut and lime paired together for the perfect french macaron!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


For the cookie

  • 1 cup of almond flour
  • 1 1/2 cups of powdered sugar
  • 1 tablespoon of egg white powder
  • 3 egg whites
  • 1/2 cup of sugar
  • White gel food coloring

For the Coconut filling

  • 7 ounces of chopped white chocolate
  • 3 ounces of coconut cream
  • 4 ounces of toasted coconut flakes

For the vegan lime curd

  • 2 tablespoons of cornstarch
  • 2/3 cup of freshly squeezed lime juice
  • 1/2 cup of canned coconut milk
  • 3/4 cup of granulated sugar
  • 1/4 cup of coconut oil

For the cookie decorations

  • white chocolate chips for melting
  • toasted coconut


  1. To make the lime curd -- Place the cornstarch in a non-stick saucepan.
  2. Gradually whisk in the lime juice.
  3. Add the coconut milk and sugar and whisk until smooth.
  4. Place the pan over medium-low heat and stir until the sugar has dissolved. Continue to cook the curd while stirring until it becomes very thick.
  5. Remove the pan from the heat and add the coconut oil, stir until melted and smooth.
  6. Allow the curd to cool before pouring it into a jar. Set it aside until ready to use.
  7. To make the toasted coconut -- place coconut flakes on a parchment-lined baking sheet. Bake in a preheated 350-degree oven for 5-7 minutes or until lightly toasted. Set it aside to cool.
  8. To make the macarons -- In a large mixing bowl, combine the almond flour, powdered sugar, and egg white powder. Use a whisk to combine.
  9. In your KitchenAid mixer, whisk the egg whites until they begin to froth. Add 1/2 cup of sugar and 3 drops of white gel food coloring.
    Continue whisking until the mixture is shiny and you have good peaks. The mixture should be stiff.
  10. Now, mix the egg white mixture with the almond flour mixture. Using a rubber spatula, mix clockwise and then straight down. This is one turn. Do this about 30 times. The mixture should be smooth and when picked up from the bowl with the spatula, it should come off in a ribbon. You should be able to make a figure 8 without the batter breaking.
  11. Add the mixture to a piping bag with a 1/4" tip.
    Cover the baking pans with parchment paper or macaron silicone baking mats.
  12. Pipe 24 cookies on each tray. Tap them on the counter 3 times to release the air bubbles.
  13. Preheat the oven to 315 degrees.
  14. Allow the cookies to dry for about 20 minutes.
  15. Place the cookies in the oven and cook for about 10-12 minutes.
  16. Remove from the oven and allow the cookies to cool. Remove from the tray and match the cookies together by size.
  17. To make the creamy center -- Chop the white chocolate into very small pieces. Place it in a bowl.
  18. Heat the coconut cream until it almost comes to a boil. Pour over the chopped white chocolate. Let it sit for a minute.
  19. Whisk the mixture together until the chocolate has melted completely.
  20. Add the toasted coconut flakes to the mixture and stir to combine.
  21. Place the ganache in the fridge for about 40 minutes, until it cools down completely and firms up.
  22. To assemble the cookies -- Melt the 4 oz of white chocolate in the microwave. Dip the top of some shells in the white chocolate. Then sprinkle with toasted coconut flakes. Only do this with half of the macaron shells, since the other half will have the ganache and lime curd.
  23. Place the ganache in a piping bag and snip off the tip. Pipe a small amount of ganache around the bottom shells. Make sure to leave the center clear.
  24. Now, add the lime curd to a piping bag. Snip the tip off and add a little curd to the center of the macarons. Top with a white chocolate-dipped shell.
  25. Store these macarons in the fridge for 4 to 7 days, or in the freezer for 1 to 2 months.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 36mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 2g

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