Dairy Free Macaroons with Macadamia Nuts, Lime and Chocolate

Dairy-free macaroons with macadamia nuts, lime and chocolate are the tropical gluten-free cookie you've been looking for. Perfect for Passover but you won't want to eat these once a year. They'll become a permanent part of your cookie rotation.

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Why you'll love this recipe

Well ... what's not to love?!!! Seriously.

• These chocolate-dipped macaroons are crunchy on the outside, chewy on the inside with the surprise addition of crunchy macadamia nuts as well!
• The combination of the lime zest and juice with the coconut and macadamia nuts sends you on a little tropical trip in every bite. I dream of Hawaii when I eat them.
• The chocolate ganache in these macaroons is made with a unique macadamia "cream" that creates a luscious chocolate mixture that you'll want to eat by the spoonful (if there's any left after you dip the macadamia macaroons)
• These dairy-free macaroons are also gluten free and perfect for Passover. I use almond flour which is naturally gluten-free and also a Passover-acceptable flour.
• Because I chose unsweetened coconut and used no sweetened condensed milk in these macaroons, they are not a sugar bomb like so many other recipes. You can really taste the flavors instead of just the sweet.

Ingredients & substitutions

I always keep unsweetened coconut in my pantry for granola and almond flour in my baking center for making this honey almond cake so these were a snap to put together.

• Egg whites: If you can, let the egg whites come to room temperature before you whip them -- they'll more easily form stiff peaks.
• Unsweetened shredded coconut: Most macaroon recipes call for sweetened coconut. That will not work for this recipe. When shopping for coconut, you may find three types of coconut: dessicated, shredded, chips. Buy the unsweetened, shredded coconut. Dessicated is an even finer grind and will change the texture of the cookie.
• Macadamia nuts: Use unsalted macadamias, roasted or raw. I can almost always find them at Trader Joe's or at stores that have bins of grains and nuts.
• Almond flour: I use fine ground almond flour, which is made from skinned almonds. Almond meal is a different texture and color because it is made with skin-on almonds. I can find Bob's Red Mill almond flour at my local Target but another brand is fine as well.
• Lime zest and juice: My backyard limes are not green when they are ripe. For this recipe I wanted those flecks of green in the batter so I bought some limes at the store.
• Dark chocolate: I always have dark chocolate chips in the house, usually by Guittard or Ghiradelli. But any chocolate that you prefer will work here, even semi-sweet.
• Macadamia "cream": For this recipe, I used a product from a brand I was working with to substitute for using butter or cream in the ganache. You can just melt the chocolate with nothing added or use a similar amount of heavy cream or butter if you aren't worried about these being dairy-free. The macadamia cream mixed with the chocolate created a wonderful texture and flavor. So I highly recommend giving it a try!

Let's make these macaroons step-by-step

(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)

Whip: In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high speed until soft peaks form. Add salt, and then the sugar, ¼ cup at a time. Continue whipping until the whites are shiny, silky, and tracks in the whites don’t quickly disappear.

Mix the batter: Remove the bowl from the stand mixer. Using a rubber spatula, gently fold in the coconut, almond flour, macadamia nuts, lime juice and zest and vanilla.

Chill & Shape: For traditional macaroon shape, refrigerate the batter for a few hours, preferably overnight. If you prefer flatter, cookie-like macaroons, chill briefly - up to an hour. Once chilled, scoop tablespoons of chilled batter directly onto the parchment-lined baking sheets.

Bake: Bake the macaroons at 350°F for 15 to 17 minutes, until they are slightly golden brown on the edges and the middles are just turning firm. If baking 2 sheets at once, rotate the sheets halfway through baking. Use a toothpick (or your finger) to check doneness. Should be almost firm in the center. Cool completely.

Make ganache and dip cookies: In the microwave, melt the chocolate and optional macadamia cream at 50% power in 1 minute increments, stirring with a wooden spoon after each increment. Mix vigorously until the chocolate is fully melted and looks shiny. Dip each macaroon, covering half of the cookie or use a spoon or fork to drizzle. Place dipped macaroons on parchment paper to allow the chocolate to set. Once the chocolate sets, store in an airtight container for up to 5 days. Or refrigerate - I really enjoyed these cookies cold!

Tools to Use!

• Microplane Zester
• Cookie Scoop
• Baking Sheets

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Expert Macaroon Tips

1. Room temperature egg whites are ideal for obtaining stiff peaks - let them hang out at room temp for about 30 minutes before whipping if you can.
2. The sugar added to the whites changes the texture to something luxuriously silky. Look for the tracks remaining in the whipped whites for a clue to them being done even more than the usual stiff peak.
3. The chocolate mixture will harden on the cookies as written in the recipe, but for an even more shell-like finish, add a touch of coconut oil to the mixture. Not necessary but kind of fun and on theme with the tropical flavors.
4. Pay attention to the coconut you buy for these cookies - you want unsweetened shredded, not chips or dessicated.

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Dairy Free Macaroons with Macadamia Nuts, Lime and Chocolate

Beth Lee

Dairy-free macaroons with macadamia nuts, lime and chocolate are the tropical gluten-free cookie you've been looking for. Perfect for Passover but you won't want to eat these once a year. They'll become a permanent part of your cookie rotation.

5 from 6 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Cook Time 17 minutes mins

Chilling 1 hour hr

Total Time 1 hour hr 37 minutes mins

Course Dessert

Cuisine Jewish Holiday Baking

Servings 12

Calories 208 kcal

Ingredients

  

1x2x3x

For the batter

• 2 egg whites room temperature
• ½ teaspoon kosher salt
• ¾ cup granulated sugar
• ¾ cup shredded coconut
• ½ cup toasted chopped macadamia nuts make it a generous ½ cup
• 1 cup fine ground almond flour
• 1 teaspoon lime zest zest of 1 medium lime
• 1 teaspoon lime juice juice of about ½ medium lime
• ½ teaspoon vanilla extract

For the dipping ganache

• 3 ounces chocolate or about 85g or ⅓ cup if using chips
• 2 packets macadamia cream each packet yields about .85 ounces = 1.7 ounces total or 48g (or use heavy cream or butter or just plain chocolate!)

Get Recipe Ingredients

Instructions

 

• Whip: In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high speed until soft peaks form. Add the salt, and begin slowly adding the sugar, ¼ cup at a time. Continue whipping until the whites are shiny, silky, and form stiff peaks, or until tracks in the whites don’t quickly disappear.
  
• Mix the batter: Remove the bowl from the stand mixer. Using a rubber spatula, gently fold in the coconut, almond flour, macadamia nuts, lime juice and zest and vanilla.
  
• Chill: For a traditional macaroon shape, refrigerate the batter for a few hours, preferably overnight. If you prefer flatter, cookie-like macaroons, chill briefly - up to an hour.
  
• Preheat/Prep: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. If you plan to bake both sheets at once, adjust the oven racks to the top and bottom thirds of the oven.
  
• Shape: Once chilled, scoop tablespoons of chilled batter directly onto the parchment-lined baking sheets.
  
• Bake: Bake the macaroons at 350°F for 15 to 17 minutes, until they are slightly golden brown on top and the middles are just turning firm. If using 2 baking sheets at once, rotate the sheets halfway through baking. Use a toothpick (I use my finger) to check doneness. Cool completely.
  
• Prep dipping ganache: In the microwave, melt the chocolate and optional macadamia cream at 50% power in 1 minute increments, stirring with a wooden spoon or spatula after each increment. Mix vigorously until the chocolate is fully melted and looks shiny.
  
• Dip: Dip each macaroon, covering half of the cookie or use a spoon or fork to drizzle. Place dipped macaroons on parchment paper to allow the chocolate to set. Once the chocolate sets, store in an airtight container for up to 5 days. Or refrigerate - I really enjoyed these cookies cold!
  

Notes

1. 1. Room temperature egg whites are ideal for obtaining stiff peaks - let them hang out at room temp for about 30 minutes before whipping if you can.
   2. The sugar added to the whites changes the texture of these whites to something luxuriously silky. Look for the tracks remaining in the whipped whites for a clue to them being done even more than the usual stiff peak.
   3. The chocolate mixture will harden on the cookies as written in the recipe, but for an even more shell-like finish, add a touch of coconut oil to the mixture. Not necessary but kind of fun and on theme with the tropical flavors.
   4. Pay attention to the coconut you buy - you want unsweetened shredded, not chips or dessicated.
   5. The macadamia milk base is a really great addition to the chocolate. If you can find it online, try it! It's delicious.

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Nutrition

Serving: 31gCalories: 208kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 4gSodium: 121mgPotassium: 69mgFiber: 2gSugar: 19gVitamin A: 0.3IUVitamin C: 0.3mgCalcium: 28mgIron: 1mg

Keyword dairy free macaroon, macaroon, Passover cookie

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