zoom Martha Collison's lime & chocolate macaroons

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    Martha Collison's lime & chocolate macaroons

    Macaroon or macaron? A macaron is the colourful, French almond biscuit, while macaroon refers to this English classic – a tower of sticky toasted coconut and dark chocolate. And I’ve given mine a zingy lift with a squeeze of lime juice

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 15 minutes to 18 minutes
    • Total time: 35 minutes to 38 minutes 40 minutes

    Makes: 12


    200g desiccated coconut
    150g condensed milk
    1 lime, zest and juice
    1 large British Blacktail Egg, white only
    Pinch of salt
    2 tbsp caster sugar
    75g dark chocolate, melted


    1. Preheat the oven to 180°C, gas mark 4 and line a large baking sheet with baking parchment.

    2. Mix the desiccated coconut, condensed milk, half the lime zest and all of the lime juice in a bowl until it forms a thick paste. Set aside.

    3. Place the egg white and a pinch of salt into a small bowl, and beat using an electric whisk until stiff peaks form. Add the caster sugar, 1 tbsp at a time, and beat again to form a glossy meringue.

    4. Fold the meringue mixture into the coconut mixture until the 2 are evenly mixed.

    5. Using 2 spoons, form heaped spoonfuls of the mixture. Place 12 of these in mounds on the prepared baking sheet, spacing them a few centimetres apart. Bake for 15-18 minutes, until the tops of the macaroons are starting to brown. Allow to cool briefly on the baking sheet before transferring to a wire rack to cool completely.

    6. Drizzle the cooled macaroons with melted dark chocolate using a piping bag or the prongs of a fork, then sprinkle with the remaining lime zest before allowing to set. These macaroons will keep for 4-5 days in an airtight container.

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