We’re just about to the middle of the week and I say we’ve earned a little treat. (And I just couldn’t wait any longer to share these.) You might be saying “huh” to the title of this post. But stick with me. These Coconut Lime & Poppyseed Macaroons might sound like they have a lot going on but I assure you, they will knock your socks off. Even the socks of the biggest coco mac purist. And if it’s too dang hot and you’re not wearing socks, you’ll still find yourself really smitten with these. The lime flavor is so bright and tropical you’ll feel like you’ve been whisked away on a delicious island getaway. And the slight pop of texture from poppy seeds really takes the classic coconut treat to the next level. I dare you not to like them.
I have always loved the coconut macaroon for it’s pretty little bite-sized package, it’s versatility to pair well on any dessert table and best of all, how quickly and easily they can be put together. But that’s all coming from the pastry chef in me who has used it on many a cookie platters or menus for big or small parties featuring a dessert bar or even passed desserts. But for just the treat lover me, it’s never been one of those desserts I can’t stop eating or really crave to be honest. But that has changed now that this new little macaroon has made it’s debut. I am in love with these and found myself not only eating a whole one slightly cooled out of the oven, but going back for seconds and then also really enjoying it cold from the freezer. The burst of lime is just irrisistable.
If you’re wondering how these came about, it was a combo of necessity, fate and perhaps luck. We’ve been prepping to head to the states, and I’ve been happily using some of my coveted ingredients that I normally hoard. That is until I know I will soon get another trip to reload on the “necessities” I can’t get here in Turkey like pure organic maple syrup or organic peanut butter with nothing but peanuts and sea salt or Rice Krispies and marhsmallows. You can probably think of some other such items I smuggle over, say one that inspired this recipe. The coconut. They do sell dessicated coconut here, but when it comes to coconut macaroons or a few other treats I like to make, I prefer to use two or three different types of coconut. I like a combo of shredded unsweetened coconut, shredded sweetened coconut and sometimes unsweetened flaked coconut, none of which I have found here.
For this recipe, I used all three but you can get away with just two of them- the shredded unsweetened and shredded sweetened coconut. In addition to those staple ingredients, you will need sweetened condensed milk, egg whites, fresh limes, poppyseeds and a little salt and vanilla extract. And then all you do is mix those ingredients, using the zest and juice of the limes, in a large bowl. Scoop them onto some parchment paper and give them a little zhuzh to give them that signature shaggy look and bake for about 18 minutes. It’s so simple, but the rewards are big.
These are too easy to be so delicious but that’s the beauty of this sweet treat. Make a batch to enjoy with your family or loved ones and keep the recipe on file for when we can finally safely have parties again. I think you’ll definitely want to give these a spot on your buffet table. In the meantime, treat yourself and have a great rest of the week!
Coconut Lime & Poppyseed Macaroons
Ingredients
- 1 1/2 cups shredded, sweetened coconut
- 1 cup shredded, unsweetened coconut
- 1/2 cup unsweetened flaked coconut
- 1 tbsp poppy seeds
- 1/2 tsp kosher salt
- 1/2 cup sweetened condensed milk
- 2 lg egg whites
- 2 limes, juiced & zested (about 3 tablespoons juice & 1 tbsp zest)
- 1/2 tsp pure vanilla extract
Instructions
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Preheat the oven to 325F/ 165C and line two small or a large cookie sheet with parchment paper.
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Add all the coconut, the poppy seeds, lime zest and salt to a large bowl. Stir with a spatula to completely combine the dry ingredients.
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Then make a well in the center, and add the sweetened condensed milk, egg whites, lime juice and vanilla. Stir the wet ingredients together well until pretty emulsified. (Or you can also combine the wet ingredients together in a small bowl beforehand.) Then stir the coconut mixture with the liquid mixture until totally combined and all the coconut is moistened.
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Drop by rounded spoonfuls onto the parchment lined sheet pan or use a cookie scoop (Ice cream scoop) like I prefer. Give them a couple inches in between. The will spread ever-so-slightly. Then give them a little zhuzh with your fingers, so some coconut strands are sticking out here and there as opposed to smooth on top. (This is optional but so much prettier in my opinion, and helps the little edges sticking out to get some extra color.) Bake for 18-20 minutes until golden brown on top.
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Let them cool on the pan for about 10 minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to a week at room temperature or freeze for up to 3 months layerd between parchment or foil in an airtight container. Thaw while still in the container in the fridge or at room temp.
Recipe Notes
*I like the texture combo and the look of the three varieties of coconut, but you can also make these with just the unsweetened and sweetened.
*These are also incredibly good cold from the fridge or placed in the freezer for a little while.
*The flaked coconut I use is like this and the shredded unsweetened is like this. (I prefer the look of these to the finer, dessicated coconut.)
