Gluten Free/ Low Carb/ Vegetarian

Coconut and Lime Macaroons

I mistakenly ordered a 2.5kg bag of desiccated coconut, thinking that it was coconut flour and that I was getting a bargain.   When I saw the delivery, I realised that it was not quite the bargain that I thought I was getting and I have a lot of coconut to get through. The easiest recipe to use a few cups of coconut that came to mind was coconut macaroons.   I love the combination of lime and coconut so used this as an extra flavouring too.


2 2/3 cups of desiccated coconut

1/3 cup almond

2 eggs

1/4 tspn baking power

1/8 tspn salt

1/4 tspn vanilla extract

1/4 tspn almond extract

2/3 cup ethyritol (or any other sugar alternative)

1 tblspn melted butter

Juice and grated rind of 1 lime

1/4 bar chocolate (optional, for the topping)


  • Pre-heat the oven to 170C/325F degrees.
  • Beat the eggs, vanilla and almond extract until light and fluffy.
  • Add in the erthyritol (or other sugar substitute), lime juice, lime rind and butter.  Blend well.
  • Add the almond flour, baking powder and salt and mix throughly.
  • Add the coconut and mix well.
  • Roll into balls and place onto a parchment paper lined baking tray.  Slightly flatten with your hand if you wish to spread out.  I would recommend that you moisten your hands before rolling out the balls too, as they can get very sticky.
  • Bake for 13-15 minutes until golden brown.
  • Remove and cool.
  • Melt the chocolate and drizzle over the macaroons (optional).
  • Eat and enjoy!

You Might Also Like


  • Reply
    August 23, 2012 at 11:03 pm

    And then you could always make some more of your “bounties” or give cherry cripes a go…

    • Reply
      August 24, 2012 at 9:23 am

      I did make some bounties but think I will give the cherry cripes a go too, as they just sound/look delicious!

    Leave a Reply

    %d bloggers like this: