- 7 tablespoons butter, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 egg white, beaten
- 1/2 cup flaked coconut
- 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
- 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.
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Coconut Lemon Crisps(12)
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The cookies are done.
Rolling out the dough was painstaking, but I think the reward is going to be on the taste. The trick seems to be rolling out a small section of dough, cutting a couple of cookies and then rolling more - and cutting just a little at a time.
Also - keep dusting your rolling surface with flour. It keeps the dough from sticking so much; I think that is part of the frustration experienced by others who tried this recipe.
I think the thiness of the cooky helps it be crisp, but don't go overly thin as the baked dough will curl at the edges or burn.
The filling is very nice, more of a soft custard texture than a glaze. I had egg white left over from the wash, and put it in with the yolk for the filling, instead of tossing it out.
The way I made the crisps, there weren't quite 9 servings of 2 each; there was a little bit less.
I am so glad I made the Coconut Lemon Crisps - I think they will be good for any time, especially for gift giving or a get-together.
I'm in the midst of making Coconut Lemon Crisps. From the consistency of the dough, it looks as tho it is going to be really tough to roll it out successfully.
I put the dough in the freezer, hoping that a chill will make it easy to work with.
I'll come back and add more comments when the cookie project is finished :)
These are delicious! The lemon taste is delicate and not overpowering. I'm going to make these for my sister's bridal luncheon! Easy and yummy.
In reviewing the recipe for Coconut Lemon Crisps, they're something that I look forward to making.
I'm not going to use a doughnut cutter, because I don't have one. I am sure I can find something in my kitchen that will give me the same type of cut; perhaps the lid to something. A soda cap works well for making the center hole - that's what I use when I make bagels.
Iâ€™ll come back and let you know how my cookies turn out. In the meanwhile, don't be afraid to improvise with equipment or ingredients :) !
It's crumbling when I try to roll it. Any ideas??? Not sure what i'm doing wrong.