Dessert: Coconut Macaroon Sandwiches with Lime Curd

Recipe by Gina Marie Miraglia Eriquez The problem with Franco-American food trends, like the current one with macarons—those pastel puffs of sweet air that seem to be everywhere—is that its good ol' American predecessor, the macaroon, gets forgotten. The

Ingredients

1 (14-ounce) bag (5 1/3 cups) sweetened flaked coconut
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
4 large egg whites
1/4 teaspoon pure almond extract

Instructions

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.

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