Lemon Coconut Thumbprint Cookies
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Ingredients
  • 2/3 cup butter, softened
  • 1/2 cup sugar
  • 2 egg yolks (save whites)
  • 1 teaspoon lemon zest (peel)
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 2 egg whites (from saved ones above)
  • 1cup toasted coconut
  • Lemon curd ( I used Paula Deen's Recipe located HERE)
Instructions
  1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill for about 1 hour or until dough is easy to handle.
  2. Preheat oven to 375 degrees. Roll chilled dough into 1-inch balls. Roll in egg whites, then in toasted coconut. Place one inch apart on greased cookie sheets. Using your thumb, make an indentation in each dough ball. Bake for 10-12 minutes or until bottoms are light brown. If centers of cookie puff during baking, re-press centers with the rounded side of a measuring teaspoon.
  3. Transfer cookies to a wire rack; cool completely. Just before serving, fill centers with lemon curd and top with toasted coconut.
Recipe by The Rebel Foodie at http://dishinwithrebelle.com/lemon-coconut-thumbprint-cookies/