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Coconut Macaroon Thumbprints with Key Lime Curd
Coconut Macaroon Thumbprints with Key Lime Curd
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From the EatingWell Kitchen
In this healthy coconut macaroon recipe, Key lime curd brightens the center of a lightly sweetened coconut cookie. If you can't find ripe Key limes, you can substitute bottled Key lime juice, which is widely available, or try another citrus flavor like more traditional Persian limes, lemons or even bright blood oranges that will produce a coral-colored curd.
- By: Virginia Willis EatingWell Recipe Contributor
Ingredients 36 servings
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Serving size has been adjusted!
Original recipe yields 36 servings
Nutrition per serving may change if servings are adjusted.
- Lime Curd
- 1 large egg
- 2 large egg yolks
- 1 tablespoon finely shredded lime zest, preferably Key lime
- ⅓ cup lime juice, preferably Key lime
- ⅓ cup sugar
- ¼ cup unsalted butter ( ½ stick), cut into 4 pieces
- Macaroons
- ½ cup sugar
- 8 ounces finely shredded unsweetened coconut (about 3 cups)
- 3 large egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation
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- To prepare lime curd: Whisk egg, egg yolks, lime juice and sugar in a small saucepan until combined. Place over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture starts to steam. Stir in butter one piece at a time, letting each piece melt before adding the next. Cook, stirring constantly, until all the butter is added and the mixture is very gently bubbling and thick enough to coat the back of the spoon, 3 to 5 minutes total. Pour the curd through a fine-mesh sieve into a small bowl to strain out any lumps; stir in lime zest.
- Press a piece of plastic wrap directly on the surface of the curd to keep a skin from forming. Refrigerate until completely cold, about 2 hours.
- To prepare macaroons: Preheat oven to 300°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
- Combine ½ cup sugar, coconut, egg whites, vanilla and salt in a large bowl.
- Drop 1-tablespoon mounds of dough on the prepared baking sheet, about 1 inch apart. Wet your finger or thumb with cold water and press in the center of each cookie to make an indentation.
- Bake, rotating the pan front to back halfway through, until the cookies are pale golden brown, about 20 minutes. Let cool for about 5 minutes on the pan, then transfer to a wire rack to cool completely. Repeat with the remaining batter.
- Once the cookies are cool, fill the centers with about 1 teaspoon lime curd each.
- Make Ahead Tip: Prepare lime curd (Steps 1-2), cover and refrigerate for up to 2 days. Store assembled cookies in an airtight container between sheets of parchment paper for up to 1 day or refrigerate for up to 3 days.
- Equipment: Parchment paper or nonstick baking mat
- Serving size: 1 cookie
- Per serving: 78 calories; 6 g fat(5 g sat); 1 g fiber; 6 g carbohydrates; 1 g protein; 3 mcg folate; 19 mg cholesterol; 5 g sugars; 2 g added sugars; 62 IU vitamin A; 1 mg vitamin C; 5 mg calcium; 0 mg iron; 14 mg sodium; 45 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 fat
