Tangy Coconut Lime Macaroons


  • 2 1/4 cups finely shredded coconut, dried and unsweetened
  • 1/2 cup almond flour
  • 3/4 cup coconut milk, full fat & unsweetened
  • 2 tbsp raw honey
  • Zest of 1 lime
  • 2 tbsp fresh lime juice, about 1 lime juiced
  • Pinch of Celtic sea salt


  • 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.