5. Cookies latest recipes

Coconut Key Lime Thumbprints


  • 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, 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.

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