Lime macarons with crisp edges and chewy centers, filled with coconut buttercream and toasted coconut.
Coconut and lime is just a total classic and add in the subtle almond flavor from the macs and these little two bite cookies are pure perfection. Macarons aren’t easy to make by any means, but with practice and patience, you’ll be whipping up batch after batch of these tricky but tasty cookies.
I don’t know about you, but a successful batch of macarons is a huge sense of accomplishment for me. Like, yes! I am the queen of this kitchen and you can’t tell me NOTHIN! I’ve made dozens of batches and have gathered some tips and tricks that will help you nail it!
How to Make Coconut Lime Macarons
Make the Lime Macarons
I like to use the Italian method of macaron making. I find it to be more reliable than the French method. And there’s nothing worse than working on macs only to end up with crinkly shells or no pretty little feet. So Italian Method it is.
First, sift the powdered sugar and almond flour 3 times together into a large bowl, tossing out any large chunks that don’t make it through the sifter. It seems excessive, but is the best way to get super smooth macaron shells. Use a rubber spatula to fold in the 82 g of egg whites. It will seem like it’s too dry and that it’ll never come together, but just keep folding. It should end up as a thick paste. Set aside.
In a medium sauce pan, combine the water and granulated sugar and place over medium high heat. Monitor the temperature with a candy thermometer. While the sugar syrup heats up, add the remaining 90 g of egg whites and a pinch of sugar to the bowl of a stand mixer with the whisk attachment. Once the sugar syrup reaches 200 degrees, start the mixer on medium speed until the egg whites reach soft peaks.
When the sugar syrup reaches 248 degrees, remove from heat and with the mixer on low, pour sugar syrup into mixer. (If the egg whites reach soft peaks before the sugar syrup is at 248 degrees, turn the mixer down to low to avoid over whipping the eggs, but make sure to keep them moving) Once all of the sugar syrup has been added to the mixer, turn up to high and whip until stiff peaks. Whip in the vanilla and lime flavoring, and green food coloring if using.
Now, fold the egg white meringue into the almond flour mixture 1/3 at a time. Once it’s all incorporated, continue folding the batter together until you reach a consistency that allows the batter to run off of your rubber spatula in a ribbon-like texture without breaking. You should be able to scoop up some batter, and let it run off, drawing several figure 8s with the batter without it breaking. Then, fit a piping bag with a small round tip and fill with batter.
Pipe the batter onto a cookie sheet lined with parchment paper or a silicone macaron mat. I’m partial to the mat because it helps you achieve perfectly uniform cookies. After you’ve piped the batter, rap the cookie sheet on the counter a few times to release any air bubbles. Pop any stubborn ones with a toothpick. Let macarons rest on the counter for 30-45 minutes, or until a skin has formed and you can lightly touch them without the batter sticking to your finger.
In the last 10 minutes of resting, preheat the oven to 295 degrees. Then, bake the macarons for 18 minutes. They should be set with little to no wiggle when you poke them, but shouldn’t be browned at all. Let cookies cool while you make the coconut buttercream filling.
Make the Coconut Buttercream & Toasted Coconut
In the bowl of a stand mixer with the paddle attachment. Cream the butter by itself for 10 minutes, scraping the bottom and sides of the bowl half way through. Add the salt, vanilla, and coconut emulsion. Mix to combine. Add the powdered sugar 1/2 at a time, mixing for 3 minutes after each addition. Then, add heavy cream 1 TBSP at a time until you reach your desired consistency.
Fit a piping bag with your favorite tip and then fill with buttercream. I used a small round tip on these. To toast the coconut flakes, place the coconut flakes in a dry nonstick skillet and place over medium heat. Toss them around until they are golden brown. Pipe the coconut buttercream onto half of the macaron shells and sprinkle with toasted coconut flakes. Press the remaining shells onto the buttercream. Refrigerate until ready to serve.
Coconut Lime Macarons
- Prep Time: 45
- Cook Time: 18 min
- Total Time: 63 minutes + Rest
- Yield: 45 Macarons 1x
Description
Lime macaron shells filled with creamy coconut buttercream and toasted coconut flakes.
Ingredients
For the Macaron Shells
- 212 g Powdered Sugar
- 212 g Almond Flour
- 82 g and 90 g Egg Whites, separated
- 235 g Granulated Sugar, plus a pinch
- 158 g Water
- 1 tsp Vanilla Extract
- 1/8 tsp Lorann Lime Flavor Extract
- Green Food Coloring
For the Coconut Buttercream
- 1 C (2 Sticks) Unsalted Butter, at room temperature
- 1/2 tsp Salt
- 1/2 tsp Vanilla
- 1/2 tsp Lorann Coconut Baking Emulsion
- 4 C Powdered Sugar
- 1/2 C Coconut Flakes
Instructions
For the Macaron Shells
- Sift the powdered sugar and almond flour together 3 times. This will help achieve smooth macaron tops. Then, in a large bowl, fold together the powdered sugar/almond flour mixture with the 82 g of egg whites. It will be a very thick paste. Set aside
- In a medium saucepan, stir together the water and granulated sugar. Heat over medium high heat, monitoring the temperature with a candy thermometer.
- Meanwhile, in the bowl of a stand mixer with the whisk attachment add the remaining 90 g of egg whites and a pinch of sugar.
- When the water/sugar mixture reaches 200 degrees, start whipping the egg whites in the mixer on medium high speed until you reach soft peaks.
- When the water/sugar mixture reaches 248 degrees, remove from the heat and slowly pour down the side of the mixer with the mixer running on low speed.
- Once all of the sugar syrup is incorporated, turn the mixer up to high and whip until stiff peaks – about 7 minutes. Add the vanilla, lime flavor, and green food coloring.
- Fold the egg white meringue into the almond flour mixture 1/3 at a time. When it’s all incorporated, continue to fold together until the mixture runs off of your spatula in a smooth ribbon without breaking.
- Pour the macaron batter into a piping bag fitted with a small round tip, then pipe onto cookie sheet with macaron baking mat. You can also use parchment, but it will be harder to get the macarons all the same size.
- Rap the baking sheet on the counter a few times to release air bubbles, and pop any stubborn ones with a toothpick. Let them rest on the counter for 30-45 minutes, until the top has formed a skin and you can lightly touch them without it sticking to your finger.
- Preheat the oven to 295 and bake for 18 minutes. The macarons should be totally set, and not wiggly when you press on them. Let them cool completely.
For the Coconut Buttercream
- In a stand mixer cream the butter with the paddle attachment for 10 minutes. Scrape the bowl as needed.
- Add the salt, vanilla, and coconut emulsion.
- Add the powdered sugar 1/2 at a time mixing for 3 minutes after each addition.
- Add heavy cream 1 TBSP at a time until you reach your desired consistency.
- Fit into a piping bag with small round tip and pipe onto half of the macaron shells.
- Toast the coconut in a dry nonstick pan until golden brown. Sprinkle onto buttercream, then top with remaining macaron shells.
- Refrigerate until ready to serve.
Notes
*Macarons will be better the second day after sitting in the fridge.
*Macs will keep in fridge for up to a week.
*You can prep ahead and freeze the unfilled shells until ready to assemble.
If you loved this recipe be sure to check out my Cara Cara Orange Macarons and my Triple Chocolate Macarons.
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