Moonbeam Cookies

 

1

roll (16.5 oz) refrigerated sugar cookies

1/4

cup Gold Medal® all-purpose flour

1

cup flaked coconut

1/2

cup lemon curd (from 10-oz jar)

2

oz vanilla-flavored candy coating (almond bark), chopped, or 1/3 cup white vanilla baking chips

• 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and coconut until well blended. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
• 2 With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.
• 3 Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
• 4 In small microwavable bowl, microwave candy coating uncovered on Medium (50%) 2 minutes, stirring once, until melted and smooth. Drizzle over cookies.