Coconut Key Lime Thumbprints Recipe

Coconut Key Lime Thumbprints Recipe
Coconut Key Lime Thumbprints Recipe photo by Taste of Home
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Coconut Key Lime Thumbprints Recipe

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This is the cookie recipe I created for the Las Vegas World Food Championships 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, FL
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + cooling Bake: 15 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + cooling Bake: 15 min./batch + cooling

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. 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 paper-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. Yield: about 2-1/2 dozen.

Test Kitchen tips
  • Shortcut alert: Substitute one 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.
  • Originally published as Coconut Key Lime Thumbprints in Simple & Delicious December/January 2018

    Nutritional Facts

    1 cookie: 182 calories, 11g fat (7g saturated fat), 29mg cholesterol, 76mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 2g protein.

    • 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
    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. 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 paper-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. Yield: about 2-1/2 dozen.

    Test Kitchen tips
  • Shortcut alert: Substitute one 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.
  • Originally published as Coconut Key Lime Thumbprints in Simple & Delicious December/January 2018

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