by Wayne Harley Brachman
(Adapted from his cookbook, American Desserts)
Ingredients for the coconut macaroon crust:
- Nonstick vegetable-oil spray
- ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 ¼ cups unsweetened, shredded coconut
- 5 tablespoons cold unsalted butter, cut into pea-sized bits
- 2 large egg whites
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Ingredients for the key lime filling:
- 4 large egg yolks
- 1 14-ounce can of sweetened condensed milk
- Grated zest of 2 key limes (about 2 teaspoons)
- ½ cup Key lime juice (from about 6 key limes)
Whipped Cream for garnish:
- Substitute Persian limes if you can’t find fresh key limes (which are available in winter)
1. Make the Coconut Macaroon Crust: Lightly coat a 9 1/2 –inch tart pan with a removable bottom with non-stick vegetable-oil spray.
2. In a medium bowl, stir together the flour, sugar and ¼ cup of
coconut. Using your fingers or a pastry blender, work in the butter
until the mixture looks like coarse meal. Sprinkle on 2 to 3
tablespoons of ice water as needed and blend and bring the dough
together. Pat it into a disk and wrap in plastic wrap. Refrigerate for
30 minutes. Roll the dough into an 11 ½-inch circle and fit it into the
3. Mix together the remaining 2 cups of coconut, the egg whites,
confectioners’ sugar and vanilla. Lightly press this macaroon mixture
against the sides and bottom of the dough lines tin. Refrigerate for at
least 30 minutes.
4. Preheat the oven to 375oF and arrange a rack in the middle
position. Bake the crust for 14 minutes, or until lightly colored and
just set. Transfer to a rack and reduce the oven temperature to 325oF.
5. Make the Key Lime Filling: In a medium bowl, mix together the yolks, sweetened condensed milk and lime zest and juice.
6. Pour the filling into the shell. Bake at 325oF. For 20 minutes,
or until the filling is set. Transfer to a rack to cool, then
refrigerate until chilled.
7. Serve topped with whipped cream.
Photo credit: Jason Perlow
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