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Lemon Coconut Thumbprints- I have a love affair with lemon. I love how it can be so sour but when paired with the right ingredients it can have this sour and sweet balance that blows up your taste buds. I actually have someone dear to my heart that calls me Lemon all the time. We are not sure how it happened but when it did, it stuck. I guess it is a good thing I love lemons!
Another thing I love is thumbprint cookies. Not only are they simple to make but you can add your own spin to them. You can fill that little thumbprint with all kinds of goodness including: fruity centers, nutty centers or one of my favorites, chocolate. Yum!
These little morsels are filled with lemon and topped with toasted coconut. They have an amazing sweet and sour balance and just crumble with deliciousness! No matter how you fill them, savor each bite!
- ⅔ cup butter, softened
- ½ cup sugar
- 2 egg yolks (save whites)
- 1 teaspoon lemon zest (peel)
- 1 teaspoon vanilla
- 1½ cups flour
- 2 egg whites (from saved ones above)
- 1cup toasted coconut
- Lemon curd ( I used Paula Deen’s Recipe located HERE)
- 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.
- 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.
- Transfer cookies to a wire rack; cool completely. Just before serving, fill centers with lemon curd and top with toasted coconut.
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