Light-as-air, crispy, and yummy: these lime and coconut macaroons are a nourishing homemade dessert made with just a few simple ingredients. This healthy recipe is sweetened with honey instead of sugar. Macaroons are a great way to use up the egg whites leftover from making homemade ice cream or mayonnaise.
I make these macaroons in my Nesco dehydrator, but they can also be baked in the oven. I like to make macaroons in large batches and store them in the freezer. That way we don't have to eat a whole batch within a week, and instead we can enjoy the macaroons over several weeks. There is no need to thaw the macaroons, as they can be eaten straight out of the freezer.
Lime and Coconut Macaroons
Makes 25-30 cookies
4 egg whites*
pinch of Celtic sea salt
1 Tb vanilla extract
1/3 cup mild-flavored honey (if your honey is very crystallized, warm it slightly by placing it into warm water so that it can be poured)
1 large lime (or 2 small limes)
2 cups unsweetened shredded coconut
Zest about half of the lime using a microplane rasp or fine grater, to make ~1 packed tsp of lime zest.
Use a reamer to juice the lime into a small bowl. You'll need about 3-4 Tb of lime juice for this recipe.
Mix in the vanilla extract, and then add the honey a little bit at a time.
Add the lime juice and zest. Beat well.
Using a spoon or spatula, fold in the coconut.
Scoop the cookie batter onto lined dehydrator** trays (I use fruit roll trays, but you could also use parchment paper to line your dehydrator). I like to use a 1.5-tablespoon scoop to get consistently pretty cookies, but you could also just use a normal spoon.
Dehydrate the cookies for about 20-24 hours at 155 degrees F until very crispy. Make sure you allow a cookie to cool completely to test if it is done, as they will be a bit chewy when warm.
Once the cookies are done, allow them to cool before removing them from the dehydrator.
Serve and enjoy!
*Egg whites can be stored for several weeks in your refrigerator so long as you are careful to make sure there is no yolk present. Don't throw away any leftover egg whites; instead, keep them until you have enough to make a batch of macaroons!
**If you don't have a dehydrator, bake the cookies on cookie sheets lined with parchment paper at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp.
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