This is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida

Coconut Key Lime Thumbprints

Test Kitchen tips
Coconut Key Lime Thumbprints
Prep Time
40 min
Cook Time
15 min
Yield
about 2-1/2 dozen
Ingredients
- 2 tablespoons cornstarch
- 2/3 cup Key lime juice
- 3/4 cup sugar
- 2 large egg yolks
- COOKIES:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 cups all-purpose flour
- 2 large egg whites
- 2 teaspoons water
- 2-1/2 cups sweetened shredded coconut
- DRIZZLE:
- 4 ounces white baking chocolate, chopped
- 1 tablespoon shortening
Directions
- For lime curd, in a 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.
- Preheat oven to 400°. 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 together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon.
- Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.
Nutrition Facts
1 cookie: 182 calories, 11g fat (7g saturated fat), 29mg cholesterol, 76mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 2g protein.
Loading Popular in the Community
Loading Reviews