Coconut Key Lime Thumbprints

Name: Coconut Key Lime Thumbprints
Prep time: 40 min
Cook time: 15 min
Total time: 55 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

TOTAL TIME: Prep: 40 min. + cooling Bake: 15 min./batch + cooling YIELD: about 2-1/2 dozen.

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

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

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.