Coastal Coconut Key Lime Coolers

By

This cookie features a lightly coconut flavored & crusted shortbread surrounding a tart key lime curd filling and drizzled in white chocolate

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  • 24
  • Average
  • 20 mins
  • 10 mins
  • 5 mins
  • Average budget

Ingredients

  • Shortbreads:
  • 1 c. butter, room temperature
  • ½ c. sifted powdered sugar
  • 2 c. all purpose flour
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • ½ tsp coconut extract
  • 2 c. flaked coconut
  • Filling:
  • ¾ c. key lime juice
  • 2 egg yolks
  • ¾ c. granulated sugar
  • 2 TBSP cornstarch
  • 4 oz white chocolate

Preparation

Step 1

In a large mixing bowl, cream butter and powdered sugar. Add extracts and mix well. Add flour and salt. Mix just until combined. Use hands to bring dough together. Using a cookie scoop, scoop portions and roll into balls. Set aside.

Step 2

In a large bowl, whisk together 2 egg whites and 2 tsp water. Add 2 c. flaked coconut.

Step 3

Using a cookie scoop, portion shortbreads & roll into balls. Dip each shortbread ball into egg whites and then to coconut...completely coating. Place dough all onto parchment lined baking sheets. Using the back of a 2 tsp measuring spoon, press an indention/well in the middle of each cookie.

Step 4

Bake at 400 degrees for 10 minutes. As cookies come from the oven, use the measuring spoon to repress the indention/well.

Allow shorbreads to cool completely before filling.

Step 5

In a small sauce pan over medium heat, mix all ingredients together and whisk until thickened. Pour filling into a metal bowl that is sitting in a larger bowl of ice. Whisk constantly to cool filling. Pour cooled filling into a piping bag & squeeze into well of baked shortbreads.

Step 6

Melt white chocolate in the microwave. Pour into a small Ziploc bag and drizzle each cookie

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