Coconut Macaroon


  • 4 tablespoons Dorda Coconut Liqueur
  • 6 ounces granulated sugar
  • 3 ½ egg whites
  • 8 ounces finely grated coconut
  • 3 ½ ounces corn syrup
  • ¼ tablespoon vanilla extract
  • 1 ounce cake flour
  • Lime zest glaze
  • 1 ½ cup powdered sugar
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Combine sugar, egg whites, vanilla and lime zest.

Heat to 105 degrees (F) over a water bath.

Remove from heat and add flour, coconut, corn syrup and mix well.

With a small ice cream scoop, scoop the macaroons onto a parchment lined sheet pan about one inch apart (they will not grow in size).

Bake at 350 degrees (F) for 10-12 minutes or until golden brown.

Remove from oven and place on wire rack to cool.

Glaze once completely cooled.

To make glaze, whisk Dorda Coconut Liqueur and powdered sugar and pour over cooled macaroons.