Key Lime Coconut Macaroons

key lime coconut macaroons 1.jpg

Key Lime Coconut Macaroons! I may be a little old-school, but I do love traditional macaroons just a wee bit more than the french "cookie" variety that seems to be popping up everywhere. Honestly I'm not sure which version is the "traditional" version... I just remember seeing the non-cookie style for like, my entire life. Plus I remember hanging out with Grandma and snacking on these (a much more "bad for you version"), so there's surely a nostalgia factor in play there. Either way...these are my favorite! And I'm a sucker for a good coconut-lime anything, so there you have it. Et viola!


Key Lime Coconut Macaroons


  • 2/3 cup Otto’s Cassava Flour
  • 2/3 cup coconut flour
  • 1/4 tsp baking soda
  • 1/2 tbsp grass-fed gelatin
  • 1/2 cup + 3 tbsp melted coconut oil
  • 3 tbsp apple sauce
  • 5 Medjool dates
  • 1/4 cup raw honey
  • 2 1/2 tbsp key lime juice
  • 1/3 cup shredded coconut flakes
  • Zest from the key limes (approx 3 limes)


How to cook Key Lime Coconut Macaroons

  1. Preheat oven to 350.
  2. Boil the dates for about 5 minutes, then remove the pits.
  3. Sift together the flours, baking soda and gelatin.
  4. Add all ingredients to a food processor (except the shredded coconut) and process until fully combined. You can also mix by hand if you do not have a food processor.
  5. Fold in the shredded coconut.
  6. Use a cookie scoop to portion out heaping-sized portions of the dough onto a baking sheet (I use a silicon baking mat).
  7. Bake for 20-25 minutes until they begin to brown. Transfer to a cooling rack (if available) and cool for a few minutes. Best served slightly warm.
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