Lime and Coconut Macaroons

I wanted to make some hummus for tea – but going Carribean in style rather than your standard lemon-garlic-tahini combination. This meant I needed lots of lime juice… but what to do with the zest?

I don’t think these are really, properly macaroons. But they turned out closer to that than to “cookies” or “biscuits”…

Makes 10 macaroons

  • 125g unsalted butter, room temperature
  • 150g golden granulated sugar
  • ½ tsp vanilla extract
  • 1 free-range egg, lightly beaten
  • 100g plain flour
  • 25g semolina
  • Zest of 3 limes
  • 75g desiccated coconut


  1. Preheat the oven to 180C/350F/Gas Mark 4. Line a baking tray with silicon baking parchment.
  2. Cream together the butter and sugar until pale and fluffy.
  3. Add the vanilla extract and the egg and beat well to combine.
  4. Stir in the lime zest.
  5. Add the flour, semolina and coconut and stir well.
  6. Form into small balls and place on the baking parchment. Squash down a little to flatten.
  7. Bake for 10 minutes until toasted golden.
  8. Place the cookies on a wire rack to cool.


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3 Responses to Lime and Coconut Macaroons

  1. Jane says:

    Just taking a study break and see you have been baking wonderful, tempting treats…

    Love the idea of lime in the mixture. Wonder if a G&T would help wash one or two down?

    Sigh, back to the essay..

  2. Jane says:

    Crikey. Just seen your thesis countdown calendar…
    Thank you a couple of G&T’s would go down a treat 🙂

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