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Coconut Key Lime Thumbprints

1 review
Total Time
Prep: 40 min. + cooling Bake: 15 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Amy Freeze, Avon Park, Florida

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Apr. 24, 2022

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

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Test Kitchen tips
  • Shortcut alert: Substitute 1 cup prepared lime curd for homemade.
  • We spooned the curd into the cookies, but it's thick enough to pipe into the cookies for fast assembly.
  • Adding shortening to the white baking chocolate thins it out so it can be drizzled over the cookies.
    • Test Kitchen Approved

    Coconut Key Lime Thumbprints

    Contest Winner
    1 review
    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
    Text Ingredients

    Directions

    1. 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.
    2. Preheat oven to 400°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour.
    3. 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.
    4. 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.
    5. 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.

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