Ingredients: |
Ingredients: Curd:
2 T cornstarch
2/3 cup Key Lime juice
¾ cup sugar
2 large egg yolks
Cookies:
1 cup butter
½ cup confectioners’ sugar
1/8 tsp salt
1 tsp vanilla extract
1/2 tsp coconut extract
2 cups flour
2 large egg whites
2 tsps water
2 ½ cups sweetened, shredded coconut
Drizzle:
4 ounces white baking chocolate, chopped
1 T shortening
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Directions: |
Directions:For curd: in small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks, cook and stir over medium heat until boiling. Transfer to a bowl, cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold. Alternately, use purchased key lime curd.
Preheat oven to 400 degrees. Cream butter, confectioners’ sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour.
In a small bowl, whisk egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1.4 inch balls. Dip in egg whites, then roll in coconut, coating well. Place 2 inches apart on parchment-lined baking sheets. Press a deep indention in center of each with the handle of a wooden spoon.
Bake until edges are golden brown, 12-14 minuts. Reshape indentions as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely.
To serve, fill each cookie with 1-1/2 tsps curd. In a microwave, melt white chocolate and shortening, stir until smooth. Drizzle over cookies. Refrigerate filled cookies.
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This recipe for Coconut Key Lime Thumbprints is from