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Coconut Cookies with Passion-Fruit Curd

Coconut and passion fruit are a match made in paradise: Crisp, delicate coconut cookies surround a creamy, sweet-tart fruit filling.

  • Yield: Makes about 3 dozen sandwiches
Coconut Cookies with Passion-Fruit Curd

Source: Martha Stewart Living, February 2006

Ingredients

For the Cookies

  • 1/2 cup all-purpose flour, plus more for work surface
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 3 1/2 ounces unsweetened medium-flake coconut (about 1 1/2 cups)
  • Confectioners' sugar, for dusting

For the Curd

  • 1/2 cup store-bought passion-fruit puree
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 2 tablespoons cornstarch
  • 2 large egg yolks, lightly beaten
  • 1/4 cup (1/2 stick) cold unsalted butter, cut in small pieces

Directions

  1. Make the curd: Bring passion-fruit puree, lemon juice, sugar, salt, and cornstarch to a simmer in a medium saucepan over medium heat. Slowly whisk in egg yolks. Cook, whisking constantly, until thick enough to coat the back of a spoon. Remove from heat. Add butter; whisk until melted. Pour through a fine sieve into a medium bowl. Place plastic wrap directly on surface of curd. Refrigerate until set, about 2 hours.

  2. Make the cookies: Whisk flour, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in the egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Stir in coconut. Shape dough into 2 disks; wrap each in plastic. Refrigerate until cold, about 30 minutes.

  3. Preheat oven to 375 degrees. Turn out 1 disc of dough onto a lightly floured work surface; roll to a scant 1/4 inch thick. Using a 1 1/4-inch cookie cutter, cut rounds of dough; place on parchment-lined baking sheets. Repeat with remaining dough. Freeze until firm, about 15 minutes.

  4. Bake until edges of cookies just turn golden, 8 to 10 minutes. Let cool completely on sheets on wire racks.

  5. Transfer curd to a pastry bag fitted with a medium round tip (such as Ateco No. 12). Pipe curd onto flat side of a cookie; sandwich with another cookie. Repeat with remaining curd and cookies. Dust with confectioners' sugar before serving.

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