Coconut Cream-Filled Macaroons

Name: Coconut Cream-Filled Macaroons
Yield: Makes about 2 dozen
Ingredients: 3 cups unsweetened finely shredded coconut; 3/4 cup granulated sugar; 2 large egg whites; 1 teaspoon coconut extract; 1/8 teaspoon coarse salt; 2 tablespoons unsalted butter, room temperature; 2 tablespoons cream of coconut or unsalted butter, room temperature; 1/4 cup vegetable shortening; 3/4 cup confectioners’ sugar; 1 teaspoon coconut extract

January 24, 2012

Tropical-fruit lovers get a double dose of a favorite flavor in these bite-size sandwiches—coconut macaroons surround a creamy coconut filling. Unsalted butter can be used in place of the cream of coconut in the filling, but the flavor will not be the same.

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