Coastal Coconut-Key Lime Cookies
pure vanilla extract
egg yolks with whites reserved
vanilla or white chocolate chips
1In a large mixing bowl, cream butter and powdered sugar.
2Add extracts and mix well.
3Add flour and salt. Mix just until combined.
4Use hands to bring dough together. Using a cookie scoop, scoop portions and roll into balls. Set Aside.
5In a large bowl, whisk together 2 egg whites and 2 tsp water.
6In a shallow bowl, add 2 c. flaked coconut.
7Dip each shortbread ball into egg whites and roll in coconut, coating completely.
8Place dough onto parchment lined baking sheets. Using the back of a mellon baller, press an indentation/well in the middle of each cookie.
9Bake at 400 degrees for 10 minutes. As cookies come from the oven, use mellon baller to reform the well, if necessary.
10Cool cookies completely.
11In a small sauce pan over medium heat, combine key lime juice, egg yolks, granulated sugar, and cornstarch.
13Pour filling into a metal bowl sitting in a bowl filled with ice and whisk constantly until cooled.
14Pour filling into a piping bag and squeezed into the well of baked shortbreads.
15Melt white chocolate in the microwave.
16Pour into a small piping bag and drizzle each cookie.