Tangy Coconut Lime Macaroons








Living in Hawaii, these grain free coconut lime macaroons have quickly become one of my favorite desserts, snacks or even breakfasts!  As the sun shines brightly here in the tropics, I often find it is too hot to bake, so chocolate macaroons and ice cream are often our go to treats!

A dense cookie made mostly with shredded coconut, these grain free macaroons are slightly sweetened with honey and fresh lime juice.  If you are new to grain free baking, macaroons are the perfect way to start as you really can’t go wrong! Make these with friends or your children for a fun dessert making adventure.

Nothing says summer like sweet coconut and tangy limes.  A lime’s fragrant bright green zest coupled with its tart juice provides a refreshing flavor.  The healthy fats found in this tart dessert will also provide a natural source of sunscreen and keep your complexion safe throughout the sunny days!

Enjoy this bite sized taste of the tropics and the warming days of Spring and Summer ahead! 

Bon appétit! 

Tangy Coconut Lime Macaroons

Tart and refreshing coconut and lime macaroons. A grain free, gluten free, refined sugar free & paleo macaroon cookie perfect for a warm summer day!

Makes 18 small macaroons



  • Preheat oven to 250 degrees F.
  • Line a baking sheet with parchment paper.
  • In a medium bowl, gently whisk coconut, almond four, lime zest, and sea salt.
  • Pour in the coconut milk, honey, and lime juice and mix together with a spatula.
  • Using a cookie scoop (1 1/2 tbsp size), drop small macaroon balls onto parchment lined baking sheet.
  • Bake for 40-45 minutes
  • Allow macaroons to cool briefly and then transfer to refrigerator to cool for 1 hour before serving. Macaroons will firm up in the refrigerator turning into a dense coconut cookie.
  • Macaroons are best served chilled. Enjoy!

This & That

  • The texture and constancy of these macaroons greatly depends on the fineness of the coconut. I highly recommend using Lets Do Organic finely shredded coconut for this recipe.  A coarser shred of coconut will not stick together as well and will require a different amount of liquids.
  • When you remove the macaroons from the oven, they will still be very soft and can fall apart easily, which is why I recommend allowing them to cool completely and then serve slightly chilled.

Nutritional Information

Coconut is high in fatty acids—fats provide a source of slow burning energy and regulate glucose entering the blood.  Coconut is also a fruit found in the tropics where the sun shines brightly.  There is no coincidence that this tropical fruit grows in hot locations as the high fat content acts as a natural sun protector.  Increasing your intake of quality fats (grass-fed butter and lard, coconut oil, olive oil) will allow you to soak up the sun without burning!

Limes are high in vitamin C and antioxidants that will boost your immune system.  Like lemons, limes are natural detoxifiers and help with fat metabolism.  A squeeze of lemon or lime juice in the morning will refresh and cleanse your body.  Limes aid in liver detoxification, the reason why many alcoholic drinks are paired with a slice of lime.  Limes also are anti-bacterial (great for kids!) and the antioxidants can help prevent the division of bacterial or cancerous cells.

{Shared with Gluten Free Wednesdays}

Originally posted in August 2013. Photography reposted April 7, 2014. Same original recipe.

leave a comment

  1. Daniela Grech says:

    Would love to try this.. is it 250 degrees C or F?

    • Caroline Potter says:

      250 degrees F! Sorry for any confusion!
      They are best served slightly chilled due to the coconut milk. Hope you enjoy!

  2. Monique says:

    Hi Looks great. I just tried this and while the taste is great, they don’t hold together at all. What did I do wrong?


    • Caroline Potter says:

      Hi Monique, because these macaroons do not contain gluten or starch they are slightly more crumbly, however if you use a cookie scoop to firmly pack the batter before cooking they should be fine. If you put them in the refrigerator to chill before eating they won’t fall apart!

  3. Niki says:

    These sound great!
    Did you used canned coconut milk or the kind that comes in a box?

    • Caroline Potter says:

      I always use canned coconut milk I like the consistency best. Boxed coconut milk frequently has extra ingredients. Make sure to use unsweetened and full fat milk for this recipe 🙂

      • Niki says:

        Thanks Caroline. After posting my comment I noticed you link the ingredient brands you use, which is very helpful. I just took these out of the oven and they smell amazing!
        I used almond meal instead of almond flour because it was all I could find, so hopefully it works. They look great! 🙂

  4. Maureen says:


    I was wondering how well these hold up, and for how long? I would like to bake them and mail them roughly 1800 miles away. Are they squishy or do they firm up?

    • Caroline Potter says:

      Maureen, They last for quite a while in the fridge, however I do not know if they would travel well due to coconut’s consistency. They firm up in the fridge, however I don’t know if they would do well being shipped. If you pack them well so they don’t move around much they might travel well. Hope that helps! They are definitely one of my favorites!!!

  5. Vicky says:

    These look delicious and almost a refreshing treat for Summer!

  6. Lynn says:

    I cannot eat honey. I was found to reactive to it after a blood test that detects foods/substances that cause me inflammation. What could I substitute for the honey? I can have sugar. Thank you. Lynn

    • Caroline Potter says:

      I would recommend maple syrup or coconut nectar as a liquid sugar. Coconut palm sugar as a dry sugar, and if you can do ok with a little raw cane sugar that would work too! This recipe calls for liquid sugar so what I recommended would work 🙂

  7. Noelle says:

    These look delightful! Can I substitute all-purpose flour for the almond flour? If not, would it work if I just processed almonds in the food processor?

    • Caroline Potter says:

      I never use all-purpose flour as I eat grain and gluten free, but the food processor method should work!

  8. Tina says:

    I just tried these and they are great! I used splenda instead of honey. They were delicious!

  9. Kiran z says:

    Hiya, I’ve got coconut milk. The type u pour over cereal. Can I use it for this recipe

  10. Made these today and they’re a great variation to regular macaroons! Love your photography too 🙂

  11. K D says:

    Could I substitute coconut flour for the almond flour?

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