Coconut Macaroon Sandwiches with Lime Curd

Name: Coconut Macaroon Sandwiches with Lime Curd
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 54
Cuisine: Global
Ingredients: 0 teaspoons pure almond extract; 3 Tbsps cornstarch; 4 larges egg whites; 4 larges egg yolks; 118 milliliters all-purpose flour; 1 drop green food coloring, if desired; 177 milliliters fresh lime juice (from about 6 limes); 1 Tbsp lime zest; 1 teaspoons salt; 177 milliliters sugar; 397 grams (5 1/3 cups) sweetened flaked coconut; 118 milliliters stick unsalted butter, cut into pieces

Coconut Macaroon Sandwiches with Lime Curd requires approximately 2 hours from start to finish. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 4g of fat, and a total of 71 calories. This recipe serves 54. 1 person found this recipe to be yummy and satisfying. If you have salt, egg yolks, flour, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 325°F with racks in upper and lower third. Line 2 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Stir together coconut, sugar, flour, and salt until combined well, then add egg whites and almond extract and stir until combined well.

Ingredients you will need

Almond Extract

Egg Whites

Coconut

All Purpose Flour

Sugar

Salt

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.

Ingredients you will need

Mounds Bar

Dough

Equipment you will use

Offset Spatula

Baking Sheet

Spatula

Bake until just springy to the touch and bottoms are pale golden, 8 to 12 minutes, switching position of sheets halfway through baking.

Equipment you will use

Oven

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.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Corn Starch

Lime Zest

Butter

Juice

Sugar

Salt

Equipment you will use

Whisk

Sauce Pan

Remove pan from heat.

Equipment you will use

Frying Pan

Lightly beat yolks in a small bowl, then slowly add 1/4 cup lime mixture, whisking.

Ingredients you will need

Egg Yolk

Lime

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Lemon

Egg Yolk

Equipment you will use

Whisk

Transfer to a bowl, then cover surface with wax paper and chill until cold, about 1 hour.

Equipment you will use

Wax Paper

Bowl

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.

Ingredients you will need

Lime Curd

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Lime Curd

•Lime curd can be made 1 day ahead and chilled, covered. You will have leftover lime curd (this is the right amount of curd for 1 drop of food coloring; less curd and the color would be too intense), but it will keep for weeks, covered, in your refrigerator, and is delicious on toast or hot biscuits.•Sandwiched cookies keep, layered between sheets of wax paper or parchment in an airtight container, chilled, 4 days. Bring to room temperature just before serving.

Ingredients you will need

Food Color