Untested draftCookiesSeasonal Bakery Drops v1.0
Toasted Coconut-Lime Meringue Crunch
Recipe photograph pending
Collection: Summer — Golden Hour Cookie Club
Owner-approved for import only. Quantities, yields and timings are proposed and require testing.
Status
- Kitchen testing
- untested
- Measurements
- proposed-not-verified
- Timing
- proposed-estimate-not-tested
- Allergens
- not-reviewed
- Storage
- not-validated
- Shelf life
- None validated
Recipe, as written
- Yield
- 6 oversized.
- Proposed bake
- 350°F, 12–14 min.
- Dough
- 165 g butter; 125 g brown sugar; 50 g sugar; 1 egg; 1 tsp vanilla; zest of 2 limes; 250 g flour; 55 g toasted shredded coconut; ½ tsp baking soda; ½ tsp salt.
- Center
- 60 g thick lime curd, six frozen 10 g portions.
- Finish
- 35 g toasted coconut; 25 g crushed plain meringue; 30 g melted white chocolate; flaky salt.
- Method
- Freeze curd portions. Cream butter, sugars and zest; beat in egg and vanilla. Mix in dry ingredients and coconut. Portion six 110 g dough balls; enclose curd and seal. Bake 12–14 min; cool fully. Drizzle white chocolate, add coconut and meringue; finish with salt.
- Likely allergens
- wheat, milk, egg.
- Pairing (text only)
- Toasted Coconut-Lime Cloud.
- Pairing suggestion only — not linked or tested.
- Test
- curd containment; add meringue after cooling to retain crunch.
Not in the source
- Description
- Not supplied
- Equipment
- Not supplied
- Step-by-step steps (method shown as one paragraph, as written)
- Not supplied
- Hands-on time
- Not supplied
- Cooling time
- Not supplied
- Total time
- Not supplied
- US measurements
- Not supplied
- Flavor tags
- Not supplied
- Per-ingredient allergens
- Not supplied
- Storage / shelf life
- Not supplied