COCONUT MACAROON SANDWICHES WITH LIME CURD
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Dessert Bake Christmas Lime Coconut Edible Gift Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 1/2 dozen sandwich cookies
Number Of Ingredients 20
Steps:
- Make Macaroons:
- Heat oven to 325°F with racks in upper and lower third. Line 2 large baking sheets with parchment paper.
- Stir together coconut, sugar, flour, and salt until combined well, then add egg whites and almond extract and stir until combined well.
- Pack dough in a teaspoon measure, preferably with offset spatula, scraping it level, then use spatula to remove dough from teaspoon in a single mound. Arrange mounds, rounded side up, 1 inch apart, on baking sheets.
- Bake until just springy to the touch and bottoms are pale golden, 8 to 12 minutes, switching position of sheets halfway through baking.
- Remove cookies from oven and sprinkle while still hot with edible glitter, if using. Cool cookies on baking sheet 1 minute, and transfer to racks to cool completely.
- Make Lime Curd:
- Whisk together lime zest and juice, sugar, cornstarch, and salt in a 2-quart heavy saucepan until cornstarch is dissolved, then whisk in butter. Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute. Remove pan from heat.
- Lightly beat yolks in a small bowl, then slowly add 1/4 cup lime mixture, whisking. Add yolk mixture to remaining lemon mixture, whisking, then cook over low heat, whisking constantly, until curd is thick enough to hold marks of whisk, 1 to 2 minutes. Transfer to a bowl, then cover surface with wax paper and chill until cold, about 1 hour.
- Assemble Cookies:
- Transfer lime curd to plastic bag and press out excess air. Snip a 1/8-inch opening in bottom corner of bag, then twist bag firmly just above curd.
- Put 1 cookie, flat side up, on work surface and pipe about 1/2 teaspoon lime curd onto cookie, then top with another cookie, flat side down, to form a sandwich. Make more sandwiches in same manner.
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Samie Johnson
[email protected]Overall, I highly recommend this recipe for coconut macaroon sandwiches with lime curd. They're delicious, easy to make, and perfect for any occasion.
Nadeen nadeem
[email protected]These macaroon sandwiches are a bit pricey to make, but they're worth it for a special occasion.
Asitha Vimukthi
[email protected]I'm not a huge fan of coconut, but I really enjoyed these macaroons. They're not too sweet and the lime curd helps to cut through the coconut flavor.
ADIB CHOWDHARY
[email protected]These macaroon sandwiches are a great make-ahead dessert. They can be made a day or two in advance and stored in the refrigerator.
Courtney Cooks
[email protected]I love the addition of the white chocolate ganache. It adds a touch of richness and creaminess to the sandwiches.
Eshiet Bassey
[email protected]The lime curd is the perfect complement to the sweet macaroons. It adds a nice tartness that balances out the sweetness.
Emran Talukdar
[email protected]I've made these macaroons several times now and they always turn out great. They're a favorite of my friends and family.
Sk Jisan
[email protected]These macaroon sandwiches are a bit time-consuming to make, but they're definitely worth the effort. They're perfect for a special occasion.
HA gaming
[email protected]I made these for my husband's birthday and he loved them! He said they were the best macaroons he's ever had.
Ashok Singh bohara
[email protected]The macaroons were easy to make and turned out perfectly. The lime curd was also delicious, with a nice balance of tartness and sweetness.
Unique Girl.
[email protected]These coconut macaroon sandwiches were a hit at my last party! The combination of the chewy macaroons, tangy lime curd, and sweet white chocolate ganache was absolutely divine.