Lemon Coconut Thumbprint Cookies

Posted by Lori:

Yesterday I needed to make several cookies for a school event.  I found this great recipe for Lemon Coconut Thumbprint Cookies in a  "Christmas Cookies" magazine.  I wasn't sure if kids would like them, knowing for certain mine wouldn't eat anything with coconut, but much to my surprise, a lot of the teens did!  A lot of adults did, too.  They are delicious!  

I bought this lemon curd at Walmart by the jelly, but you can also make your own (I've tried once - unsuccessfully) or find in a gourmet shop.

Side note:  My devotional blog post for today is about ZEST!  (Click HERE for post.) It's something I've thought about since making these cookies and using my favorite kitchen utensil - the MICROPLANE (shown in picture on my Shine Like Stars post).

Lemon Coconut Thumbprint Cookies

2/3 cup butter, softened (use real, salted butter)

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

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.  NOTE: It said to use about 1/2 teaspoon, but I think I used a lot more than that!  Sure was good, though!