A Taste of Sunshine
I first tasted a coconut lime macaron on a gray day. Its bright flavor felt like summer in my mouth. The crisp shell gave way to a creamy, tropical filling. Ever wondered how to capture sunshine in a dessert? This recipe does exactly that. It turns simple ingredients into a happy little treat.
My First Macaron Mess
My first batch was a comedy of errors. I forgot to let the egg whites warm up. My meringue was a sad, flat puddle. The macarons spread into funny shapes on the pan. But they still tasted wonderful with the zesty filling. This taught me that kitchen flops still bring joy. Home cooking is about the delicious attempt, not perfection.
Why This Combo Works
The magic is in the balance. The rich coconut buttercream is smooth and sweet. The lime adds a sharp, cheerful zip that cuts through it. Together, they are a perfect tropical party. The macaron shell is crisp yet melts in your mouth. Which flavor combo surprises you most? Tell me in the comments!
A Brief, Sweet History
Macarons have a long, traveling history. They started in Italy, then became famous in France. French bakers perfected the smooth, colorful shells we love today. The coconut lime filling is a modern, tropical twist on tradition. *Did you know the word “macaron” comes from an Italian word for paste?* It is a simple mix of almond, sugar, and egg.
Ready to try your own batch? Share a picture if you do. What is your favorite macaron flavor of all time?
| Ingredient | Amount | Note |
|---|---|---|
| Egg whites | 112 grams | |
| Super fine almond flour | 140 grams | |
| Confectioners’ sugar | 140 grams | |
| Cream of tartar | 1/2 teaspoon | |
| Granulated sugar | 126 grams | |
| Green gel food coloring | 6 drops | |
| Yellow gel food coloring | 5 drops | |
| Turbinado sugar | 1 tablespoon | for topping shells |
| Unsalted butter | 7 tablespoons | softened to room temperature |
| Brown sugar | 1/8 cup | firmly packed |
| Confectioners’ sugar | 1 1/2 cups | measured then sifted |
| Cream of coconut | 3 tablespoons | |
| Freshly grated lime peel | 1 teaspoon | |
| Freshly squeezed lime juice | 1 1/2 teaspoons | |
| Fine sea salt | 1/4 teaspoon |
Let’s Make Coconut Lime Macarons
Step 1: Prepare your dry ingredients and tools. Weigh the almond flour and sugars. Double-sift them together into a bowl. Wipe your mixer bowl with vinegar to remove any grease.Step 2: Make a stable meringue. Whip room-temperature egg whites until foamy. Slowly add granulated sugar until stiff, glossy peaks form. Add green and yellow food coloring at the soft peak stage. (Hard-learned tip: truly stiff peaks let you flip the bowl upside down!).
Step 3: Carefully fold the dry mix into the meringue. Use a gentle hand to combine everything. Stop when the batter flows like thick lava. This step, called macaronage, is key for perfect feet.
Step 4: Pipe the shells and let them rest. Pipe uniform circles onto parchment paper. Firmly tap the pan to pop air bubbles. Let them sit until a dry skin forms on top. Quiz: What’s the test for a perfectly mixed batter? Share below!
Step 5: Bake and cool the shells. Bake one tray at a time in a preheated oven. They are done when the tops don’t wiggle. Let them cool completely on the pan before filling.
Step 6: Make the coconut lime buttercream filling. Beat butter and brown sugar until fluffy. Mix in the remaining sugar, cream of coconut, lime, and salt. Whip it again until it’s light and spreadable.
Step 7: Assemble and mature the macarons. Pipe filling onto the flat side of a shell. Gently press a matching shell on top. For best flavor, refrigerate them overnight in a sealed container. Cook Time: 1 hour 30 minutes (plus drying & maturing)
Total Time: About 4 hours
Yield: About 24 filled macarons
Category: Dessert, Baking
Three Tasty Twists on the Recipe
Love the basic recipe? Try one of these fun spins next time. They change the flavor in a delightful way. Each one brings a new tropical vibe to your kitchen.Mango Passionfruit: Use mango puree and passionfruit juice in the buttercream. Skip the green food coloring for a sunny yellow shell. It’s a vibrant, tangy switch.
Toasted Coconut: Fold finely shredded coconut into the shell batter. Toast some extra for rolling the filled edges. This adds a wonderful crunch and nutty taste.
Key Lime Pie: Add a pinch of graham cracker crumbs to the filling. Use key lime juice for a stronger tart punch. It’s like a tiny, elegant pie. Which creative spin would you bake first? Tell me in the comments!
Serving Your Beautiful Macarons
These treats are a showstopper all on their own. For a special spread, add a few simple sides. A bowl of fresh berries or mango slices works nicely. A scoop of coconut sorbet makes it a full dessert. For drinks, I have two perfect pairings. A crisp glass of Prosecco complements the lime. For a non-alcoholic choice, try sparkling water with a lime wedge. *Fun fact: letting macarons sit overnight is called “maturing.” It makes them even better!* Which would you choose tonight: the Prosecco or the sparkling lime water?
Keeping Your Macarons Fresh
Store filled macarons in the fridge. Use an airtight container for up to three days. Let them sit out before eating for the best texture. You can freeze unfilled shells for a month. Thaw them in the fridge overnight. *Fun fact: The overnight rest is called “maturing.”* It blends the flavors perfectly. Why does this matter? That rest makes the shell tender. It turns a good cookie into a great one. Have you ever tried freezing macarons before?
Macaron Troubleshooting Tips
My first batch had no “feet.” I was so disappointed. Hollow shells often mean overmixed batter. Fold gently until it flows like lava. Cracked tops mean the shells were not dry enough. Let them form a skin for a full hour. Sticky bottoms mean they needed more bake time. Test them before taking them out. Why does this matter? Patience is the secret ingredient here. Every step builds the perfect bite. What’s your biggest baking challenge?
Your Macaron Questions Answered
Are these macarons gluten-free?
Yes, they are. Almond flour is naturally gluten-free. Just check your other labels to be sure.
Can I make them ahead?
Absolutely. The shells freeze beautifully. Fill them the day before you need them.
What can I use instead of cream of coconut?
Use coconut milk powder mixed with a little water. The flavor will still be wonderful.
Can I double this recipe?
I do not recommend it. Mix smaller batches for the best meringue. Make two separate batches instead.
Can I use lemon instead of lime?
You sure can. Lemon zest and juice would make a lovely, sunny version.
A Sweet Final Note
I hope you love these tropical treats. They bring a little sunshine to any day. Share your kitchen creations with me. I would love to see your results.
Tag Amelia Hartwell on Pinterest with your photos!
Happy cooking! —Amelia Hartwell.
Coconut Lime Macarons Recipe
Description
Delicate French macaron shells with a tropical coconut lime buttercream filling.
Ingredients
For Macaron Shells
For Coconut Lime Filling
Instructions
- For Macaron Shells: Separate egg whites from yolks, and allow egg whites to come to room temperature.
- Measure dry ingredients using a kitchen scale. Double-sift the almond flour and confectioners’ sugar together in a large mixing bowl.
- Wipe down the mixer bowl and whisk attachment with a little white vinegar on a paper towel to remove any leftover oils.
- Print off the macaron template. Place them on a light colored sheet pan underneath a piece of parchment paper.
- Prepare your piping bag with a ½ inch (1.3 cm) round tip. Push part of the side of the piping bag into the piping tip to ensure nothing leaks out. Set the bag inside a tall glass, and pull the remaining top of the piping bag out over the outside of the glass to make pouring the batter easy and clean.
- Add room temperature egg whites and cream of tartar to a stand mixer bowl fitted with a whisk attachment. Whip on medium-low speed until the eggs are very foamy, about 3 minutes. Add a third of the granulated sugar at a time, allowing the mixer to beat in each batch of sugar for about 45 seconds before adding in another batch.
- Once all the granulated sugar is incorporated, turn the mixer speed to medium-high, and allow the egg whites to continue to whip until stiff peaks form, about 10–11 minutes. Add green and yellow gel food coloring once the egg whites reach soft peaks stage. Once at stiff peaks, you’ll notice the meringue starts to ball up inside the whisk and is glossy. To test the meringue stiffness, pull the whisk out. A stiff peak should stand straight up (no curl at the tip). You’ll also know it’s ready because you can fully flip the bowl over and nothing moves or falls out. Make sure not to overbeat the meringue at this stage (this is when the egg whites look dull or curdled).
- Pour the sifted almond flour and confectioners’ sugar into the meringue mixture, and fold them together using a silicone spatula. Continue until all the meringue is fully incorporated and no dry bits of almond flour remain on the bottom of the bowl.
- Begin working the batter until everything is fully incorporated (this is called the macaronage process). Slowly, spread the mixture along the side of the bowl, then wipe it back down. Be sure to do this gently. Repeat until the mixture has reached a smooth, shiny, flowing consistency. You can test this by lifting your spatula and seeing if the batter drops almost like lava. Once the batter drops back into the bowl, it should take about 10–15 seconds for the ribbon that formed to ‘disappear’ back into the rest of the batter. Don’t over macaronage the batter, or the macarons will not properly bake in the oven.
- Pour the batter into the prepared piping bag. Hold the bag vertically, and pipe 1.5 inch (3.8 cm) circles. Once you have reached the desired size, release the pressure on the bag, and twist your wrist without lifting up. Continue until no batter remains.
- Bang the sheet pan down on the counter a few times to release any air bubbles. Pop the air bubbles with a toothpick. Optionally, top half of the macaron shells with turbinado sugar while the batter is still wet. Allow the batter to sit on the counter and dry for 60+ minutes until a thin ‘skin’ develops, and you can touch the tops without ruining the macaron. This resting time will vary depending on the humidity (they may take up to 90+ minutes to dry if you live in a humid or rainy environment). While the macarons are drying, place the oven thermometer in the center rack of the oven. Heat oven to 300°F (150°C).
- Bake one sheet at a time on the center rack of the oven for 19–23 minutes. You can test that the macarons are done by gently touching the edge and the feet of the macarons. If the shell wiggles, is sticky, or is wet, the macarons need to bake longer. Remove macarons from the oven, and allow the pan to rest on a wire cooling rack until completely cooled.
- For Coconut Lime Filling: Beat butter and brown sugar in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the mixer as needed.
- Add confectioners’ sugar; mix on medium-low speed until combined.
- Add cream of coconut, lime peel, lime juice, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 2–3 minutes until light and fluffy.
- Match up macaron shells so a sugar top is paired with a similar size/shaped plain shell. Pipe the filling on one side of the macaron shell using a ½ inch (1.3 cm) round piping tip. Gently, place the matching shell on top of the filling.
- Mature the macarons with the filling in an airtight container in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor.
- Store the macarons in an airtight container in the refrigerator for up to 3 days. To serve, allow the macarons to come to room temperature.
Notes
- For best results, ensure all ingredients are measured by weight. Humidity is the enemy of macarons; try to make them on a dry day. If your macarons develop hollow shells, you may need to adjust your oven temperature or mixing time.