Best Coconut Cookies With Passion Fruit Curd Recipes

VENETIAN CORNMEAL COOKIES (ZALETI)

Steps:

• Combine currants and almond liqueur in a small bowl. Let soak until fruit is plump, 30 minutes.
• Preheat oven to 350 degrees. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg and egg yolk, lemon zest, and vanilla. Using a pastry cutter or two knives, cut butter into dry ingredients until coarse crumbs form. Add plumped currants and wet ingredients, gently stirring until a soft dough forms. Turn dough out onto a piece of plastic wrap. Shape into a flat square, wrap tightly in plastic, and refrigerate 45 minutes or up to overnight.
• On a lightly floured surface, roll out dough to an 8-inch square, about 1/2 inch thick. Using a sharp knife, cut dough horizontally into 1-inch strips. Working with one strip at a time, cut crosswise on the bias into 5 equal diamonds (you should make 6 cuts). Reroll scraps once and form additional cookies, if desired. Transfer cookies to two parchment-lined baking sheets, spaced about 1 inch apart. Freeze until firm, about 10 minutes.
• Lightly beat reserved egg white. Brush tops of cookies with egg white and sprinkle with sanding sugar. Bake, rotating pans halfway through, until lightly golden around edges, about 22 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.

SPICED COCONUT-PASSIONFRUIT SANDWICH COOKIES

Steps:

• For the cookies: Whisk together the flour, salt, baking powder and allspice in a large bowl.
• Beat the butter, cream cheese and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Add the egg and beat to combine. Add the rum, vanilla and coconut extract, mixing until combined. Turn off the mixer and add the dry ingredients. Mix on low until almost entirely incorporated. Fold in the coconut flakes with a rubber spatula.
• Divide the dough in half and press each piece flat between 2 sheets of parchment paper. Use a rolling pin to roll the dough slightly thicker than 1/8 inch thick. Stack the flattened dough pieces on a baking sheet (don't remove the parchment paper) and refrigerate until firm, at least 1 hour and up to overnight.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment or silicone baking mats. Dust a clean work surface lightly with flour.
• Working with one piece at a time, peel the top layer of parchment off a dough sheet and flip onto the workstation. Peel off the remaining sheet. (Alternatively, you may loosen the parchment on both sides to cut directly on the paper.) Use a 1 3/4-inch round cutter to punch out cookies and arrange them on the prepared baking sheets spaced 1 inch apart. (If the dough becomes soft while you are working, return it to the refrigerator until firm.) Reroll and cut out any scraps.
• Bake the cookies, rotating the pans halfway through, until golden brown around the edges, 10 to 11 minutes. Cool on the baking sheets for 5 to 10 minutes before transferring the cookies to a wire rack to cool completely.
• For the curd: Fill a medium saucepan with a few inches of water and bring to a simmer over medium heat.
• Whisk the eggs, egg yolks, sugar and salt together in a medium heatproof bowl until well mixed and lightened in color, 1 to 2 minutes. Whisk in the puree. Set the mixture over the pot of simmering water (make sure the bottom of the bowl does not touch the water) and cook, stirring occasionally, until thickened like pudding, about 18 minutes. Remove from the heat and whisk in the butter, one piece at a time. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly against the surface of the curd to prevent a skin from forming. Refrigerate until set, at least 1 hour.
• Transfer the chilled curd to a pastry bag or resealable plastic bag and snip about 1/2-inch off one corner. To fill, flip over half the cookies and pipe 1 to 2 teaspoons curd onto each. Top with the remaining cookies. Refrigerate at least 1 hour for the curd to set and the cookies to soften slightly.

COCONUT AND PASSIONFRUIT CREAM PIE

Steps:

• For the crust:
• Place the biscuits, coconut and butter in a bowl and mix to combine. Using the back of metal spoon, press the mixture into the base and sides of a shallow 24cm pie tin and refrigerate until firm.
• For the coconut filling:
• Place the cream, coconut cream and sugar in a bowl and whisk until thickened. Spread the passionfruit curd over the base of the pie, spoon over the cream filling and refrigerate for 30 minutes or until set. Cut the pie into wedges and top with passionfruit pulp to serve.

COCONUT COOKIES WITH PASSION-FRUIT CURD

Steps:

• Make curd: Bring passion-fruit puree, lemon juice, sugar, salt, and cornstarch to a simmer in a 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 bowl. Place plastic wrap directly on surface of curd. Refrigerate until set, about 2 hours or up to overnight.
• Make cookies: Whisk flour, baking powder, and salt in a bowl. Put butter and granulated sugar in 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 two disks; wrap each in plastic. Refrigerate until cold, about 30 minutes.
• Preheat oven to 375°F. Turn out one 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 paper-lined baking sheets. Repeat with remaining dough. Freeze until firm, about 15 minutes.
• Bake until edges of cookies just turn golden, 8 to 10 minutes. About 6 minutes into baking, flatten the cookies with the bottom of a measuring cup if they are puffing up. Let cool completely on sheets on wire racks.
• 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. Sandwiches should be assembled just before serving, though the unfilled cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.