Nestled within the lush landscapes of the Caribbean, moon pies are a delightful treat that combines the essence of soft cookies with a sweet marshmallow filling. Inspired by my travels through the vibrant streets of Trinidad, I dreamed up an exotic twist on this classic dessert, infusing it with zesty lime and tropical coconut. These Coconut-Lime Moon Pies are not just a feast for the palate but also a visual delight, evoking images of sun-soaked beaches and swaying palm trees.
### Ingredients
#### For the Cookies:
– 1 ½ cups all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– ½ cup shredded coconut (sweetened or unsweetened)
#### For the Marshmallow Filling:
– 1 cup granulated sugar
– ½ cup water
– 1 tablespoon light corn syrup
– 2 large egg whites
– ½ teaspoon vanilla extract
– Zest of 1 lime
– 2 tablespoons fresh lime juice
– ½ cup shredded coconut (for topping)
#### For the Chocolate Coating:
– 1 ½ cups dark chocolate chips
– 1 tablespoon coconut oil
### Instructions
Prepare the cookies by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Gradually incorporate the dry ingredients into the wet mixture, then fold in the shredded coconut.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving space between them. Bake for 10-12 minutes or until the edges are set. Allow the cookies to cool completely on a wire rack.
While the cookies are cooling, prepare the marshmallow filling. In a saucepan over medium heat, combine the granulated sugar, water, and corn syrup. Stir until the sugar dissolves and bring the mixture to a boil. In a separate bowl, beat the egg whites until soft peaks form. Once the sugar syrup reaches 240°F (115°C), carefully pour it into the beaten egg whites while continuing to whisk. Continue beating until the mixture is thick and glossy, then mix in the vanilla extract, lime zest, and lime juice.
To assemble the moon pies, spread a generous layer of the marshmallow filling on the flat side of one cookie, then top it with another cookie, flat side down, pressing gently to create a sandwich. Repeat until all cookies are filled.
For the chocolate coating, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each assembled moon pie into the chocolate mixture, ensuring it is evenly coated. Place the coated moon pies on a wire rack to let the chocolate set. While the chocolate is still wet, sprinkle the remaining shredded coconut on top for an added tropical touch.
Let the moon pies cool completely before serving. Each bite will transport you to a sunny paradise, bursting with the flavors of coconut and lime. Enjoy these delightful Coconut-Lime Moon Pies as a sweet treat or a perfect ending to a summer meal, and share the taste of the Caribbean with your loved ones!