Name: Coconut Key Lime Thumbprints
Prep time: 40 min
Cook time: 40 min
Yield: 1
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Key Lime Thumbprints

1. 2 tablespoons cornstarch -

2. 2/3 cup Key lime juice -

3. 3/4 cup sugar -

4. 2 large egg yolks -

5. COOKIES: -

6. 1 cup butter, softened -

7. 1/2 cup confectioners' sugar -

8. 1/8 teaspoon salt -

9. 1 teaspoon vanilla extract -

10. 1/2 teaspoon coconut extract -

11. 2 cups all-purpose flour -

12. 2 large egg whites -

13. 2 teaspoons water -

14. 2-1/2 cups sweetened shredded coconut -

15. DRIZZLE: -

16. 4 ounces white baking chocolate, chopped -

17. 1 tablespoon shortening -

How to cook deliciously - Coconut Key Lime Thumbprints

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.