Coconut-Almond Macaroons With Lime Curd

• Macaroons:
• 8 large egg whites
• 2 1/2 cups granulated sugar
• 1/2 teaspoon salt
• 2 Tablespoons honey
• 1 teaspoon fresh lime juice
• 5 cups unsweetened dried coconut
• 1/2 cup all-purpose flour, sifted
• 1 teaspoon vanilla extract
• 1 cup sliced almonds
• Lime Curd:
• 1 large egg
• 4 large egg yolks
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup fresh lime juice
• 2 tsp lime zest
• 6 Tablespoons unsalted butter, cut into small pieces.

1. Lime Curd:
2. In the bowl of a double boiler, wisk eggs, yolks, sugar, and salt. Turn the heat to medium, and add lime juice, zest, and butter. Stir constantly until mixture thickens, about 10-15 minutes. Immediately pour the thickened mixture through a sieve. Cover the surface of the curd with plastic wrap, and cool in the refrigerator for at least one hour.
3. Macaroons:
4. Position two oven racks in the center and upper part of the oven. Preheat the oven to 340 degrees.
5. In bowl of a double boiler, add egg whites, sugar, salt, honey, and lime juice. Turn heat to medium, and stir constantly, until mixture becomes warm to the touch.
6. When the egg whites are warm, stir in the coconut and flour. Continue cooking over medium heat until mixture is slightly dry, and thickens to the point that a dropped spoonful of batter will hold its shape. Remove from heat, and stir in vanilla. Refrigerate the mixture until cool enough to handle.
7. Using a 1 1/2 to 2 ounce cookie scoop, drop mounds of the mixture onto a parchment, or silicone mat lined cookie sheet, spacing about 2 inches apart. Press the sliced almonds onto the top and sides of each macaroon mound, maintaining the rounded scoop shape. Using a pairing knife dipped in hot water, create a hole in the center of the cookie mounds. Push and pull the sides of the macaroons with the knife, making a nest with a 3/4 inch wide hole in the middle.
8. Bake for 18-20 minutes, roataing baking sheets and switching racks half way through the cooking process. Remove the macaroons when they are light-golden brown in color. Cool the cookies on the baking sheets.
9. Once the cookies are cool, use a small spoon, or a pastry bag, and fill the macaroon nests with the lime curd. Serve immediately, or store the cookies in a tightly fitting container in the refrigerator.

macaroons, egg whites, sugar, salt, honey, lime juice, coconut, allpurpose flour, vanilla, almonds, egg, egg yolks, sugar, salt, lime juice, lime zest, unsalted butter

Taken from www.epicurious.com/recipes/member/views/coconut-almond-macaroons-with-lime-curd-1213419 (may not work)