Coconut Key Lime Thumbprints

“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, Florida

Coconut Key Lime ThumbprintsPhoto: Taste of Home
Servings Prep Time Cook Time
2-1/2dozen 40minutes + cooling 15minutes/batch + cooling
Servings Prep Time
2-1/2dozen 40minutes + cooling
Cook Time
15minutes/batch + cooling
Portions: dozen
Portions: dozen
  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.
Recipe Notes

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.

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