Coconut Cookies With Passion Fruit Curd Recipes

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COCONUT COOKIES WITH PASSION-FRUIT CURD



Coconut Cookies with Passion-Fruit Curd image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen sandwiches

Number Of Ingredients 16

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
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

Steps:

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

COCONUT COOKIES WITH PASSION-FRUIT CURD



Coconut Cookies with Passion-Fruit Curd image

For these sandwich cookies, tiny, delicate coconut wafers surround a creamy, sweet-tart, tropical-fruit filling. In a pinch, use prepared lemon curd instead of our homemade passion fruit version.

Yield Makes about 3 dozen

Number Of Ingredients 16

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
4 large egg yolks, lightly beaten
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
1/2 cup all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1 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

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.

SPICED COCONUT-PASSIONFRUIT SANDWICH COOKIES



Spiced Coconut-Passionfruit Sandwich Cookies image

Coconut and passionfruit are a perfect flavor match when it comes to desserts. They join forces in these sandwich cookies, spiked with allspice and a little bit of rum to make them just right for the holidays.

Provided by Zac Young

Categories     dessert

Time 3h15m

Yield 3 dozen cookies

Number Of Ingredients 18

2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon fine salt
1/4 teaspoon baking powder
1/4 teaspoon ground allspice
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
2 tablespoons dark rum
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup sweetened shredded coconut, toasted (see Cook's Note)
3 large eggs
4 large egg yolks
3/4 cup granulated sugar
Pinch of fine salt
1/2 cup passionfruit puree
1 stick cold unsalted butter, cubed

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



Coconut and Passionfruit Cream Pie image

Store-bought ingredients are an easy way to spruce up old favorites, like coconut cream pie. Here, passionfruit curd lends its distinctive tropical flavor to the filling for a refreshing twist.

Provided by Donna Hay

Categories     Dessert     Pie     Coconut     Passion Fruit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

For the crust:
150 g plain sweet biscuits, crushed
1/3 cup desiccated coconut, toasted
100 g unsalted butter, melted
For the coconut filling:
1 1/2 cups heavy cream
3/4 cup coconut cream
3 tablespoons confectioner's sugar
1 cup store-bought passionfruit curd
Fresh passionfruit pulp, to serve

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.

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