Thai Coconut and Cocoa Macaroons

Thai Coconut and Cocoa Macaroons

wiley 18

"Thai cookies always have something unusual going on with them. These macaroon style cookies mix coconut, cocoa, and lime juice to create an interesting snack."


1 h {{adjustedServings}} servings 166 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat an oven to 300 degrees F (150 degrees C).
  2. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
  3. Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.
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  1. 9 Ratings


I was so happy to find a recipe for macaroons that didn't use sweetened condensed milk. It was a little too sweet for my family, but it had a good texture and it was easy to make. I also had to ...

Very nice light cookie to have with tea. They turned out more of a meringue then a macaroon cookie. I would recommend using parchment paper to line the cookie sheet if your pan is not non stick....

Honestly, this was my first macaroon recipe I've ever tried. I liked it! I doubled the recipe and followed exactly. The cookies were light and fluffy, yet chewy at the same time. We are big c...