Lime & Coconut Macarons

Lime & Coconut Macarons

I was travelling too much and eating too much good food, naturally, I spent too much time blogging on everything but. This is seriously backdated, I made these lime & coconut macarons in June, and the recipe have been stashed in my growing recipe book since.

As I blazed through my food trails in Singapore on the blog, the dust settled, quite literally too, on my measuring cups, whisk and  everything I made in the last couple of months (with the exception of mooncakes, only because the Chinese Mid-Autumn Festival is tomorrow). I missed proper baking very much during the break in Singapore, but now that I’m back in London, the kitchen’s all mine (sometimes shared with my husband, but he cooks and I bake, so that’s okay), and I’m sure writing this, will excite me into aging some egg whites again!

Lime & Coconut Macarons

Macarons, oh macarons, they frustrate me and they tease me. I don’t know why I like to dive back into making them so much, even though they are arguably one of the trickiest treats to make in my dictionary. The shell can’t be too chewy, or too crisp, the filling can’t be too sweet (for me, at least). Too much macaronage yields a paste that runs everywhere, too little gives shells that look offensively like boobies. Yet, I love making them. Talk about being sadistic.

Anyways, why lime & coconut macarons? I was really into the whole summer vibe going on in London during the month of June, and I went through a ‘tropical’ phase. Everything I ate or made had to have some element of the tropics. I went a little overboard and decided to make lime & coconut macarons. As the meerkat says, simples.

I was working with the shell recipe from Cannelle et Vanille to make some vanilla bean macarons with salted butter caramel buttercream, and it didn’t quite work out for me on my first attempt with it (possibly because I was rather green at making macarons then). The shells had feet but they weren’t very smooth. So I thought I would try out the shell recipe from heavenwildfleur, an incredibly talented pastry enthusiast that I’ve met in blogosphere.

I wanted a slightly sweeter and sturdier shell to go with the tart lime & coconut cream cheese filling I planned to make, so I tweaked the recipe a little. It worked very well in giving me very smooth and shiny shells with nicely risen feet, but I probably went a little too far with the macaronage, the paste was a tad runny to work with so I couldn’t get perfectly round shells. The macarons nailed my craving for all things tropical; slightly sweet shells with a hint of flaked coconut, giving way to the tartness of lime, mmmm lovely! Here are the recipes.

For the macaron shells:

120 egg whites, aged for 3 days
3g egg white powder
90g caster sugar
140g almond flour (finely ground!)
160g icing sugar
A handful of flaked coconut
Green food colouring

1. Preheat oven at 170 degrees Celsius

2. Sift almond flour and icing sugar together in a bowl.

3. In a separate bowl, whisk egg whites and egg white powder till soft peaks are formed. Whisk in caster sugar until stiff peaks form.

4. To the egg white mixture, fold in dry ingredients from Step 2 in 1/3 portions to combine. Add in the food colouring (the amount depends on intensity desired), and fold in the mixture more vigorously. Test the consistency from time to time by lifting a generous dollop of macaron paste and dropping it into the mixing bowl. If the macaron paste does not settle smoothly after 30 seconds, continue folding the paste. If the macaron paste smooths out too quickly, you’ve gone too far.

5. Pipe out the shells onto a baking sheet lined with parchment. Sprinkle a little flaked coconut on the shells and leave them to rest for 30 minutes before baking.

6. When a crust is formed, turn temperature on oven down to 140 degrees Celsius and bake for 15 minutes, turning the tray halfway through baking.

7. Cool parchment of baked shells on cooling rack. Unmould when the shells are completely cool.

For the lime & coconut cream cheese filling:

75g unsalted butter, room temperature
125g cream cheese, cold
75g icing sugar, sifted
3 tablespoons lime juice
1 tablespoon flaked coconut

1. Beat butter and cream cheese together till combined, then beat in icing sugar.

2. Mix in lime juice and flaked coconut until well-combined.

3. Pipe filling onto cooled shells and sandwich them for the final product.

As the cream cheese filling is a little runny, the macarons are best eaten a day after making them. The filling would have hardened slightly by then, and the shells are still perfect. I kept these at room temperature and they were fine for a few days (this might depend on the humidity at your location).

Enjoy and let me know how this works out!

If you love macarons, join me on my macaron journey.

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

*Updated: This post is featured on Photograzing. Check out my Photograzing profile to see my other featured posts!

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13 Responses to “Lime & Coconut Macarons”

  1. 1 bookjunkie September 21, 2010 at 12:15 pm

    you are really talented..those look divine and I want some!! :)

  2. 3 xiao meh meh September 21, 2010 at 1:20 pm


  3. 5 eunice September 21, 2010 at 10:53 pm

    your flavour combi is great! and the colour is so pretty! like i mentioned on twitter, you should join the mactweets challenge here I’ve been so busy (and lazy) that I haven’t done in a few months :(

  4. 7 foodtable September 22, 2010 at 7:11 am

    Okay, I don’t know how you do it, but these are beautiful! They look like they are from a shop!!!

  5. 8 leaf @ theindolentcook September 24, 2010 at 5:43 pm

    Delectable! I’ll take a bag of those, thanks. :D

  6. 10 elaineteo September 28, 2010 at 11:47 am

    wonderful Chef as always!

  7. 12 CatAnn December 1, 2012 at 8:29 am

    120 egg whites???

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Read about my food-gasmic adventures in San Sebastian here! Also please come by and check out the prettiest cake I've made over here!
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