Serve your guests with these moonbeam cookies that are made with coconut - a citrusy dessert.
roll (16.5 oz) refrigerated sugar cookies
cup Gold Medal™ all-purpose flour
cup flaked coconut
cup lemon curd (from 10-oz jar)
oz vanilla-flavored candy coating (almond bark), chopped, or 1/3 cup white vanilla baking chips
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.
With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.
Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
In small microwavable bowl, microwave candy coating uncovered on Medium (50%) 2 minutes, stirring once, until melted and smooth. Drizzle over cookies.
Lemon pie filling can be substituted for the lemon curd.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.