Lime In The Coconut Macaroons Recipes

COCONUT MACAROON SANDWICHES WITH LIME CURD

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.

LIME & GIN COCONUT MACAROONS

Steps:

• Preheat oven to 350°. Whisk the first 6 ingredients until blended. In another bowl, toss coconut with flour; stir in egg white mixture., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are light brown, 15-18 minutes. Remove from pans to wire racks to cool completely., Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

COCONUT LIME MACAROONS

Steps:

• Preheat oven to 325*F Line baking sheet with non-stick foil, parchment paper or a baking mat. In a small bowl whip together egg whites, sugar, lime juice, salt, and vanilla extract until foamy. Stir in lime zest. In a large bowl toss together coconut and flour. Add wet ingredients to dry ingredients and stir until well incorporated. Using a small cookie scoop or a spoon, form small balls and place on cookie sheet 2 inches a part. Bake 10 - 12 minutes, turning 1/2 way through. Remove from oven. Allow cookies to cool for 2 minutes before transferring to a wire rack. Once cool, melt chocolate and dip macaroons into chocolate. Turn macaroons upside down, allowing to dry and harden before serving.