Coconut and Lime Macaroon “Cake” Pops with White Chocolate

Recipe and photo by Tami Ganeles Weiser Yield:  24 pops
Prep Time:  40 minutes Cook Time:  18 minutes

Coconut  and Lime Macaroon “Cake” Pops with White Chocolate

Moist and tender, these sweet coconut macaroons are unlike anything ever sold in can. Dipped in white chocolate, they sit perched happily on sticks ready for kids of all ages. You will need about 2 dozen lollipop or popsicle sticks for these pops, and a few chunks of thick Styrofoam or floral foam from a craft store to to “plant” the chocolate-coated pops in while they dry. In the cute photo above, I simply slipped some cool-looking drinking straws over the popsicle sticks and pushed them gently—just a touch—into the macaroons after they were fully dried to add little decorative whimsy. To serve, I planted them in an ice cream soda glass filled part-way with leftover coconut. You can also use chocolate “pebbles” or unscented, reusable beads or glass marbles made for floral arrangements and crafts.


5⅓ cups (533 grams/18.8 ounces) sweetened flaked coconut, plus more for garnish, toasted (see Kitchen Tips)  

5 egg whites

¾ cup (93 grams) confectioners’ sugar

¼ cup (25 grams) skim milk powder or coconut milk powder

2 teaspoons (10 grams) vanilla bean paste

Zest of 2 limes, finely grated  

20 ounces (567 grams) couverture white chocolate

Chocolate curls, for garnish, optional (see Kitchen Tips)

Toasted coconut, for garnish, optional

Sanding sugar, for garnish, optional



  1. Preheat the oven to 300°F. Line 2 baking sheets with parchment paper.
  2. Combine the coconut, sugar, egg whites, milk powder, vanilla bean paste, and lime zest in a large mixing bowl and mix until thoroughly and completely incorporated.
  3. Using a 2-tablespoon scoop and your hands, form a 1½- to 1¾-inch ball and place it on the prepared baking sheet. Repeat to make 22 to 24 balls, spacing them evenly on the baking sheets.
  4. Bake for 7 to 9 minutes and then rotate the baking sheets between the oven racks (top to bottom and bottom to top) and turn the sheets 180° (front to back). Bake for 8 to 9 minutes longer, until they are pale golden in color and crisped on the outside. They will flatten a bit on the bottoms. Remove from the oven and let cool for 2 to 3 minutes on the baking sheets. Transfer to a wire rack to cool completely.
  5. Set a block of Styrofoam or floral foam nearby. (If you have a Styrofoam ball, cut it in half so it can rest securely on the flat, cut side.)
  6. Place about 16 ounces (four-fifths) of the white couverture chocolate into a microwave-safe bowl and microwave at high power in 3 or 4 (15-second) blasts, stopping to stir it in between or blasts, until melted. Remove from the microwave, add the remaining 4 ounces of chocolate and stir vigorously to melt it. Keep stirring gently until it is cool enough to touch. Do not overheat, as the chocolate will separate and darken significantly.
  7. Holding one of the cooled balls with one hand and a lollipop or popsicle stick in the other, dip the ball into the melted chocolate, covering it all over, and let any excess to drip off over the bowl for a few seconds. Insert the stick into the flat side of the ball, pushing it about two-thirds to three-fourths of the way through (be careful not to poke it all the way through). Place the end of the stick into the Styrofoam or floral foam so that it stands upright with the cake pop on top. Repeat with the remaining balls. You might need to reheat the white chocolate halfway through the process if it starts to harden.
  8. If you want to decorate these further, while the chocolate is still soft but not piping hot, roll the coated balls in chocolate curls (see Kitchen Tips), toasted coconut, or flavored sanding sugar—just have fun.

Kitchen Tips

  1. Toasted shredded coconut is available in stores, but it’s easy to do yourself. Preheat the oven to 375°F. Scatter the coconut evenly on a rimmed baking sheet and bake, mixing every 3 minutes with a long-handled spoon and watching carefully to make sure that it does not burn; bake for a total of about 9 minutes, or until lightly browned. Note that sweetened coconut will toast a little faster than unsweetened, so adjust the timing accordingly.
  2. There are several ways to make chocolate curls, but the easiest way is to start with a block of good-quality chocolate. (A block is best, but a thick bar will work if you are only making a few curls; for this recipe, you’ll need more than that.) With a wide vegetable peeler, shave paper-thin curls of chocolate from the bar and use as garnish.

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