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Coconut Lemon Crisps

 Coconut Lemon Crisps
We had these cookies at our wedding reception, where they brought smiles and compliments. They've become one of our anniversary dinner trademarks.
9 ServingsPrep: 20 min. Bake: 10 min. + cooling

Ingredients

  • 7 tablespoons butter, softened
  • 1/4 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1 egg white, beaten
  • 1/2 cup flaked coconut
  • FILLING:
  • 1/3 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 3/4 cup water
  • 1 egg yolk, beaten
  • 3 tablespoons butter, softened
  • 2 tablespoons lemon juice

Directions

  • In a small bowl, cream the butter, sugar and vanilla until light and
  • fluffy. Gradually add flour and mix well. On a lightly floured
  • surface, roll out half of the dough to 1/8-in. thickness. Cut with a
  • floured 2-in. round cookie cutter. Repeat with remaining dough,
  • using a floured 2-in. doughnut cutter so the center is cut out of
  • each cookie.
  • Place 1 in. apart on lightly greased baking sheets. Brush egg white
  • over cookies with cutout centers; sprinkle with coconut. Bake at
  • 350° for 8-10 minutes. Remove to wire racks to cool.

2 of 2

Coconut Lemon Crisps (continued)

Directions (continued)

  • For filling, in a large saucepan, combine sugar and cornstarch; stir
  • in water until smooth. Cook and stir over medium-high heat until
  • thickened and bubbly. Reduce heat to low; cook and stir for 2
  • minutes longer. Remove from the heat. Stir a small amount of hot
  • filling into egg yolk; return all to the pan, stirring constantly.
  • Bring to a gentle boil; cook and stir for 2 minutes. Remove from the
  • heat; gently stir in butter and lemon juice. Cool to room
  • temperature without stirring.
  • Spread a teaspoonful of filling on the bottom of each solid cookie;
  • place coconut topped cookie over lemon filling. Store in the
  • refrigerator. Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 253 calories, 15 g fat (10 g saturated fat), 58 mg cholesterol, 149 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.