Ingredients

Serves 6

　　

For "cannoli" shells

about twenty 6-inch squares parchment paper

　　3/4 cup sweetened flaked coconut, toasted and cooled

　　2 tablespoons all-purpose flour

　　5 tablespoons unsalted butter, cut into pieces and softened

　　1/2 cup granulated sugar

　　2 tablespoons firmly packed light brown sugar

　　1 tablespoon milk

　　four 3 1/2- to 4-inch-long cannoli forms (each about 5/8 inch in diameter)

　　

For filling

4 ounces cream cheese, softened

　　1/3 cup granulated sugar

　　2 teaspoons freshly grated lime zest

　　4 tablespoons bottled Key lime juice or 5 tablespoons fresh lime juice

　　1 cup mascarpone cheese (about 1/2 pound)

　　Mango Sauce

　　Accompaniments: fresh raspberries

　　sliced carambola (star fruit) if desired

　　

Make "cannoli" shells:

Step 1

Preheat oven to 350°F. and lightly grease a heavy baking sheet.

　　

Step 2

Arrange 4 parchment squares on baking sheet. (Oil or butter makes parchment squares stick to baking sheet).

　　

Step 3

In a food processor blend together coconut and flour until coconut is ground fine. Add butter, sugars, and milk and blend until dough forms a ball, about 10 seconds. Spoon a well-rounded teaspoon of dough onto each of the 4 parchment squares and with slightly wet fingertips evenly pat into 2 inch rounds.

　　

Step 4

Bake cookies in middle of oven until very thin and golden brown, about 10 minutes. Immediately transfer cookies (still on parchment) to a rack and let stand until just firm enough to hold their shape, 30 to 45 seconds. Working with 1 cookie at a time and using parchment as an aid, quickly roll cookie around a cannoli form to make a cylinder. (If cookies become too firm to roll, return them on parchment on baking sheet to oven 1 minute to soften.) Cool formed cookies or a rack before removing cannoli form. Make more cookies in same manner with remaining dough, baking and forming cookies in batches of 4 and allowing baking sheet to cool completely between each batch. Cookies are fragile. Cookies keep in one layer in an airtight container at room temperature 4 days.

　　

Make filling:

Step 5

In a bowl with an electric mixer beat cream cheese with sugar, zest, and lime juice until smooth and beat in mascarpone. Chill filling, covered, until firm, at least 4 hours and up to 1 day.

　　

Assemble dessert:

Step 6

Whisk filling and transfer it to a pastry bag fitted with a 1/4-inch plain or decorative tip. Carefully pipe filling into both ends of 12 cookies. Pour about 1/4 cup mango sauce onto each of 6 dessert plates, tilting plate to distribute sauce evenly, and top with 2 "cannoli," raspberries, and carambola slices.