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Coconut Cookies With Passion Fruit Curd




Source of Recipe


RC


Recipe Introduction


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

FOR THE CURD:

1/2 cup store-bought passion fruit purée
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 into small pieces

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



Recipe


1. Make the curd: Bring passion fruit purée, 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°. Turn out 1 disk 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 #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.

MAKES ABOUT 3 DOZEN SANDWICHES