-
1
Key Lime Filling: Pour coconut milk and whipping cream into 12-qt.
-
2
bowl of electric mixer (or into 6-qt.
-
3
bowl for trial recipe) fitted with wire whisk attachment.
-
4
Add dry pudding mix.
-
5
Beat on low speed just until moistened.
-
6
Stop to scrape bottom and side of bowl.
-
7
Beat on high speed 2 min., stopping occasionally to scrape bottom and side of bowl.
-
8
Blend in lime zest and juice.
-
9
Fold in 1 qt.
-
10
of the whipped topping (or 2 cups of the whipped topping for trial recipe).
-
11
Refrigerate at least 1 hour.
-
12
Coconut Cookies: Process coconut and 1 lb.
-
13
+ 4 oz.
-
14
wafers (or 10 oz.
-
15
for trial recipe), in batches, in food processor until mixture resembles coarse crumbs.
-
16
Transfer to 12-qt.
-
17
bowl of electric mixer fitted with paddle attachment (or to 6-qt.
-
18
bowl for trial recipe).
-
19
Add egg whites; beat until well blended.
-
20
Use #50 scoop to drop 24 scoops of the coconut mixture into each of 5 parchment paper-lined sheet pans (or into 3 prepared pans for trial recipe).
-
21
Flatten to 2-inch rounds.
-
22
Bake in 275 degrees F-convection oven 9 to 10 min.
-
23
or until edges of cookies are slightly crisp and golden brown.
-
24
Remove from pans to wire racks; cool completely.
-
25
Pipe 2 Tbsp.
-
26
of the Key Lime Filling onto each Coconut Cookie, using pastry tube fitted with large fluted tip; top with 1 Tbsp.
-
27
of the remaining whipped topping and 1 wafer piece.
-
28
Refrigerate until ready to serve.
