Chile-Lime Macaroons

  • Serves

    makes ABOUT 45 COOKIES


With a flavor somewhere between a classic American macaroon and a Mexican street snack, these lightly spicy coconut cookies are adapted from Kyra Bussanich's Sweet Cravings.


  • 4 34 cups desiccated coconut
  • 2 cups sugar
  • 1 12 tbsp. coconut flour
  • 1 tbsp. grated lime zest
  • 34 tsp. cayenne
  • 12 tsp. kosher salt
  • 3 tbsp. honey
  • 1 tsp. vanilla extract
  • 8 egg whites


Step 1

Heat oven to 350°. Whisk coconut, sugar, coconut flour, zest, cayenne, and salt in a bowl; set aside. In a separate bowl, whisk honey, vanilla, and egg whites until smooth; fold into coconut mixture until combined. Using a 1-oz. scoop or 2 tablespoons, drop cookies onto parchment paper-lined baking sheets, spaced about 2" apart. Bake until golden brown, about 13 minutes. Let cookies cool completely before serving.

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