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lime macarons in a coconut shell

Coconut Lime Macarons

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  • Author: Elizabeth Buuck
  • Prep Time: 45
  • Cook Time: 18 min
  • Total Time: 63 minutes + Rest
  • Yield: 45 Macarons 1x


Lime macaron shells filled with creamy coconut buttercream and toasted coconut flakes.



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


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.




*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.