Lime Macarons with Strawberry Curd Filling

French macarons are a terrifying dessert. You didn't think dessert could be terrifying, did you? Well they are. I just spent a week on them in pastry school, and I'm still not sure I mastered them. I mean, I'm quite sure I didn't. Have I scared you yet? OK well relax, you really can make them, if you follow the instructions to a T and don't mind the occasional imperfection. Better yet - if you eat the occasional imperfection. So you too can tackle lime macarons with strawberry curd filling! (P.S. read to the end of the post for a cute bonus!)

Key Lime Tart

Ah, vacation. Hope you're not too jealous of my fabulous tan and my oodles of free time. To make it up to you, I'm sharing one of the best desserts I've made in a long time. We're talking about a top contender for best treat of 2011. And it's so easy.

Chewy Lime Sugar Cookies

I love coconut. In cookies and bars and macaroons and anything in between. And I love these cookies. But you know who else loves these cookies? People who don't love coconut.
In this cookie the coconut is not an overpowering flavor, but it's a way to make the cookie even chewier and more delicious.
The cookies are lime flavored, and they call for lime zest and lime juice. Juice I had, zest I did not, but still I forged on. Some samplers of these cookies said that they couldn't really taste the lime, and others said they could. Next time, I'll get the zest.
These cookies call for toasted coconut, which I would strongly recommend doing, both for the kitchen scenting side bonus and the added flavor and texture it gives to the cookies. To toast, spread your coconut out on a rimmed baking sheet and place in the oven on 350 F. Check and stir every few minutes, as they can burn quickly.
Tip of the Day: If you're looking to halve a recipe that calls for an odd number of eggs, when you get to the "half" beat the egg a little and pour half the mixture in, so you get an equal amount of yolk and white.

Recipe: (from My Baking Addiction)

1 cup (2 sticks) butter or margarine, softened
1 1/2 cups sugar
1 egg
1/2 tsp vanilla extract
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

Beat the butter and sugar together until light and fluffy.
Beat in the egg, then the vanilla, lime juice and lime zest.
Blend in the flour, baking powder, baking soda, salt and coconut.
Roll teaspooonfuls of dough into a ball and roll in sugar.
Place on a parchment paper lined cookie sheet and bake on 350F for 8 to 10 minutes, until just starting to brown.
Let sit before two minutes before moving to racks to cool.