PEELING COCONUT RECIPES

Steps:

• Lightly coat a 9-inch pie plate with cooking spray. Pulse cookies, sugar, and ½ teaspoon of the salt in a food processor until well combined, about 5 pulses. Add butter; pulse until evenly incorporated, about 10 pulses. Pour mixture into prepared pie plate; press evenly into bottom and up sides. Freeze pie shell, uncovered, until hardened, at least 30 minutes or up to 24 hours.
• Preheat oven to 350°F. Bake pie shell until lightly browned, 12 to 16 minutes. Let cool completely on a wire rack, about 30 minutes. Do not turn oven off.
• Beat egg yolks, lime zest, and remaining ½ teaspoon salt with a stand mixer fitted with a whisk attachment on medium-high speed until pale and fluffy, 5 minutes. Add condensed milk; beat until thick, 3 minutes, stopping occasionally to scrape down sides of bowl. Reduce mixer speed to low, and gradually add lime juice, beating until just combined. Pour into cooled pie shell. Bake at 350°F until just set (center will be slightly jiggly), 9 to 11 minutes. Transfer to a wire rack; cool completely, about 1 hour. Chill, uncovered, until cold, at least 8 hours or up to 2 days.
• Beat cream cheese and marshmallow creme with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Spread mixture over top of pie. Chill until topping firms up slightly, at least 30 minutes or up to 12 hours. Garnish with pineapple and citrus. Serve immediately.

Steps:

• Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.