Lemon Coconut Thumbprint Cookies
Ingredients
The cookie dough
-
½
cup
unsalted butter
-
⅓
cup
granulated sugar
-
¼
teaspoon
almond extract
-
¼
teaspoon
kosher salt
-
1
cup
all purpose flour
-
2
tablespoons
all purpose flour
-
1
large
egg white
-
½
cup
sweetened shredded coconut
The filling
-
¼
cup
canned lemon pie filling
Instructions
- Cream together the butter and sugar until combined.
- Beat in the almond extract and salt.
- Slowly mix in the flour until the dough begins to come together.
- Shape the dough into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat the oven to 350°F.
- Beat the egg white with a tablespoon of water to create an egg wash.
- Roll the chilled dough into 1 ¼-inch balls, dip in the egg wash, and roll in coconut.
- Press a shallow indent into each cookie ball and fill with lemon pie filling.
- Bake until the cookie edges are set and the coconut is golden.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
116
Total fat
7g
Total carbohydrates
13g
Total protein
1g
Sodium
20mg
Cholesterol
16mg
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