Coconut Macaroon Thumbprints with Key Lime Curd
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.
Ingredients
Lime Curd
Macaroons
Directions
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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.
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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.
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To prepare macaroons: Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.
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Combine 1/2 cup sugar, coconut, egg whites, vanilla and salt in a large bowl.
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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.
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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.
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Once the cookies are cool, fill the centers with about 1 teaspoon lime curd each.
Tips
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
Nutrition Facts
1 fat