Back to Recipes

Coconut Lime Macaroons with Easy Option

Name: Coconut Lime Macaroons with Easy Option
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 1/2 cups unsweetened shredded coconut; 1/3 cup organic maple syrup or agave nectar (vegan option); 1 large egg white (or 3 tablespoons aquafaba for vegan option); 1 tablespoon fresh lime zest (from about 1 lime); 2 tablespoons fresh lime juice; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon salt; 1/4 teaspoon xanthan gum (improves binding, especially in vegan versions)

By Beginnerbakes Editorial TeamPublished Apr 28, 2026 | Updated Jul 11, 2026

American 30 mins beginner-friendlyeasystep-by-stepminimal-ingredientspartysnacksummer-baking

Coconut Lime Macaroons with Easy Option with measured ingredients, 30-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Prep 10 min

Cook 20 min

Total 30 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

2 1/2 cups unsweetened shredded coconut
1/3 cup organic maple syrup or agave nectar (vegan option)
1 large egg white (or 3 tablespoons aquafaba for vegan option)
1 tablespoon fresh lime zest (from about 1 lime)
2 tablespoons fresh lime juice
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
1/4 teaspoon xanthan gum (improves binding, especially in vegan versions)

BeginnerBakes coconut lime macaroon ingredients

Instructions

Preheat your oven to 325 degrees F (165 degrees C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, lime zest, lime juice, vanilla extract, and salt.
In a separate small bowl, whisk the egg white until frothy, or whisk aquafaba until soft peaks form for the vegan alternative.
Add the whisked egg white or aquafaba to the coconut mixture along with the maple syrup or agave nectar. Add xanthan gum now if using.
Gently mix until the coconut is evenly coated and the mixture sticks together when pressed.
Spoon the mixture into small mounds using a tablespoon or cookie scoop and place evenly spaced on the prepared baking sheet.
Bake for 18-20 minutes until edges turn golden and tops are lightly toasted but remain moist inside.
Allow macaroons to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.