Coconut Macaroon Sandwiches with Lime Curd
"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 truth is, though, we never stopped loving the coconut macaroon. In fact, we craved its dense, moist chew. Retrofit the macaroon as a bite-size sandwich filled with a pucker-worthy tart lime curd, and you've caught a new trend headed straight for the stars. Editor's Note: This recipe is part of Gourmet's Modern Menu for Holiday Cookie Craze. Menu also includes Pistachio Cranberry Oatmeal Icebox Cookies and Salted Brown Butter Cookies ...."
INGREDIENTS
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Macaroons:
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1 (14-ounce) bag (5 1/3 cups) sweetened flaked coconut
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1/2 cup sugar
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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4 large egg whites
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1/4 teaspoon pure almond extract
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Lime Curd:
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1 tablespoon lime zest
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3/4 cup fresh lime juice (from about 6 limes)
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3/4 cup sugar
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2 1/2 tablespoons cornstarch
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1/2 teaspoon salt
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1 stick (1/2 cup) unsalted butter, cut into pieces
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4 large egg yolks
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1 drop green food coloring, if desired
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