Coconut Lime Macaroons with Pistachio and Citrus Glaze
These tender coconut macaroons feature a bright lime glaze and crunchy pistachio garnish. The coconut mixture is cooked on the stovetop before baking, creating a chewy texture with golden edges. The tangy lime glaze provides a refreshing contrast to the sweet coconut, while chopped pistachios add color and crunch. Perfect for spring gatherings, tea parties, or when you want a tropical-inspired treat that's both elegant and approachable.
Ingredients
- 4 egg whites or 3/4 cup Haddar Egg Whites
- 3 cups dry shredded coconut
- ¾ cup sugar
- 2 teaspoons Gefen Vanilla Extract
- ¼ cup flour
- 1 cup Gefen Confectioners' Sugar
- grated rind of 1 lime
- 3 teaspoons lime juice
- 1 tablespoon pistachio nuts, chopped
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Combine egg whites, shredded coconut, sugar, vanilla extract, and flour in a pot over low heat
- 3
Cook for seven to 10 minutes or until mixture thickens, stirring constantly
- 4
Remove from heat
- 5
Place spoonfuls of mixture in mounds on lined baking sheets
- 6
Bake for 12 to 13 minutes or until golden brown
- 7
Remove and allow to cool
- 8
Mix confectioners' sugar with grated lime rind and add enough lime juice to give the glaze a thick, pourable consistency
- 9
Place a spoonful of the glaze on each macaroon and allow it to drip down the sides
- 10
Sprinkle with the chopped pistachio nuts and serve
Tips
Cook the coconut mixture until it holds together when stirred to ensure the macaroons maintain their shape during baking.
Line baking sheets with parchment paper to prevent sticking and ensure easy removal of the delicate macaroons.
Allow macaroons to cool completely before glazing to prevent the lime glaze from melting or sliding off.
Good to Know
Store in airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking.
Macaroons can be baked up to 2 days ahead. Store unglazed and add glaze before serving for best appearance.
Serve at room temperature. Best enjoyed within 2 hours of glazing for optimal texture contrast.
Common Mistakes
Don't skip the stovetop cooking step to avoid crumbly macaroons that fall apart
Avoid over-baking to prevent dry, hard texture
Don't glaze warm macaroons to prevent melting and sliding
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without eggs?
Yes, substitute 3/4 cup aquafaba (chickpea liquid) for the egg whites. The texture will be slightly different but still delicious.
How long do these keep?
Store in an airtight container for up to 5 days at room temperature. The glaze may soften slightly over time.
Can I freeze these macaroons?
Yes, freeze unglazed macaroons for up to 3 months. Thaw completely and add fresh glaze before serving.