Key Lime Macarons

These Key Lime Macarons are coconut macarons filled with fresh key lime buttercream to make the perfect tropical inspired treat for spring and summer.

Key Lime Macarons Recipe

Looking for an adorable and tropical treat for your next spring or summer party? These Key Lime Macarons are filled are coconut macarons filled with fresh key lime buttercream to make the perfect tropical inspired treat for spring and summer. The best part about making macarons is that you can make pipe them into fun shapes. Aren’t the bear ones adorable?

How to make Key Lime Macarons

The macaron shells are flavored with shredded coconut plus coconut extract and they are filled with toasted coconut flakes and a bright key lime buttercream frosting.

I added a touch of green food coloring gel and made half of them into little bear shapes and couldn’t resist making a few mini baby ones too 🙂

The eyes and mouth are just melted chocolate that I piped on and I used mini chocolate chips for the nose.

More Macaron recipe you might like:

Lemon Macarons

Pumpkin Macarons

Cinnamon Apple Spice Macarons With Salted Caramel Frosting

5 from 4 votes

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Key Lime Macarons

Prep Time

1 hr

Cook Time

14 mins

Resting Time

1 hr

Total Time

2 hrs 14 mins

 

These Key Lime Macarons are coconut macarons filled with fresh key lime buttercream to make the perfect tropical inspired treat for spring and summer.

Course: Dessert

Cuisine: American, French

Keyword: baby shower dessert ideas, coconut macaron, green macaron, homemade macaron

Servings: 20 macarons

Calories: 154 kcal

Ingredients

Macarons:

• 117 g almond meal/flour
• 176 g powdered sugar or powdered sweetener of choice
• 2 tablespoons finely desiccated coconut
• 1/8 tsp salt
• 107 g egg whites about 3 large egg whites, at room temperature and aged for 2-3 days.
• 1/4 teaspoon cream of tartar
• 64 g superfine sugar
• 2 teaspoons coconut extract
• 1-2 drops green food coloring gel optional

Key Lime Buttercream Frosting:

• 1/2 cup unsalted butter softened
• 2-1/2 cups powdered sugar or powdered sweetener of choice
• 2 tablespoons lime zest
• 1-1/2 tablespoons lime juice
• 1/8 teaspoon salt
• 1 tablespoon heavy cream optional if frosting is too thick

Optional Garnishes:

• melted white chocolate
• melted semi-sweet chocolate
• mini chocolate chips

Instructions

To Make the Macarons:

1. Line two large baking sheets with parchment paper or a silicone mat.
2. Measure the almond meal, powdered sugar, coconut and salt into the bowl of a food processor. Process the mixture finely, then sift, discarding any large bits. Set aside.
3. With a stand mixer or hand mixer with the whisk attachment, whisk egg whites at medium speed with cream of tartar until the egg whites begin to foam. Slowly sprinkle in superfine sugar. Slowly increase speed to medium-high and beat until a firm meringue forms with stiff glossy peaks. Add coconut extract and food coloring gel if desired and whisk until incorporated.
4. Use a rubber spatula, gently fold the almond meal mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. It generally takes about 20-25 strokes to work the batter, but this number isn’t as important as how the batter looks. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula.
5. Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip)

6. Pipe rounds or bears shapes onto prepared baking sheets, leaving space between the macarons to allow the batter to spread.

   Once all macarons have been piped, pick up the baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.

7. Let macarons sit for 30 minutes to 1 hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch. Gently slide or remove paper templates from underneath before baking.

8. Preheat oven to 300 degrees F. When macarons are dry to the touch, bake *both trays at the same time (*if your oven has room, otherwise bake one at a time) for 10-14 minutes. Let macarons cool completely on parchment paper before removing and filling.

To Make the Frosting:

1. In the bowl of your stand mixer, beat butter on medium-high speed for about 5-6 minutes until light and fluffy. Add lime juice, lime zest and continue beating until incorporated. Turn the speed to low and slowly add powdered sugar, beating for 1-2 minutes until smooth.
2. Optional, add 1 teaspoon at a time of heavy cream to reach desired consistency if frosting is too thick. Turn mixer back on medium and beat for an additional 2 minutes until frosting is light and creamy.

Assemble the Macarons:

1. Match up the cooled macaron shells with similar sizes and shapes.

   Pipe filling onto a macaron shell, add a sprinkle of toasted coconut and sandwich together with a second matched up shell. Repeat until all shells are used. Store in an airtight container.

Optional Decorating:

1. Place melted white chocolate and semi-sweet chocolate into a ziptop bag and cut off a tiny piece on the corner. Pipe onto macarons as desired and add one mini chocolate chip for the nose.

Nutrition Facts

Key Lime Macarons

Amount Per Serving (1 macaron)

Calories 154 Calories from Fat 72

% Daily Value*

Fat 8g12%

Carbohydrates 19g6%

Sugar 18g20%

Protein 1g2%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.