Key Lime Coconut Macaroons
Ingredients
2 cups sweet flake coconut
1 cup white chocolate chips
1/4 cup Nellie and Joe's key lime juice
1/2 cup condensed milk
1/2 cup all purpose flour
Directions
In medium bowl combine coconut chocolate chips and flour, stir in juice and milk scoop with your selected size of cookie scoop and place on parchment lined baking sheet place cookie sheet on top of another pan so cookies are double lined and bake at 350 for 10-15 min. or until golden brown.
Note: To make macaroons more tart, increase key lime juice to 1/2 cup and add 3 extra tablespoons of flour.
To serve
Serve plain or heat 1/2 cups of white chocolate chips over a double boiler and either dip the bottom of the cooled macaroons in chocolate or drizzle chocolate over the top.
Dark Chocolate Key Lime Mousse
By Ingo Wullaert
Makes about 10 - 8 oz dessert glasses
Ingredients:
Dark chocolate mousse:
20 oz. of chocolate drops
27 oz. of heavy whipping cream
9 oz .of whole milk
Key lime cream:
14 oz. can sweetened condensed milk
6 oz. heavy whipping cream
½ cup of key lime juice
Directions:
1. Combine in microwave safe bowl milk and chocolate drops. Heat in the microwave for 3 to 4 minutes. Take out and stir the mixture until smooth. Whip the heavy cream into soft peaks. Fold the heavy cream with the chocolate mixture. Refrigerate mousse to firm texture.
2. Mix condensed milk and heavy cream until blended. Add key lime juice and blend well.
3. Fill the dessert glass 1/3 with chocolate mousse using a pastry bag. Add a layer of key lime cream using a spoon. Add a second layer of chocolate mousse using a pastry bag. Top off with key lime cream and tap dessert glass gently to make surface smooth. Refrigerate to firm texture.
4. Decorate with whipped cream, fruit or chocolate shavings.