Coastal Coconut-Key Lime Cookies
Family Tested & Approved
pure vanilla extract
egg yolks with whites reserved
vanilla or white chocolate chips
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.
In a large bowl, whisk together 2 egg whites and 2 tsp water.
In a shallow bowl, add 2 c. flaked coconut.
Dip each shortbread ball into egg whites and roll in coconut, coating completely.
Place dough onto parchment lined baking sheets. Using the back of a mellon baller, press an indentation/well in the middle of each cookie.
Bake at 400 degrees for 10 minutes. As cookies come from the oven, use mellon baller to reform the well, if necessary.
Cool cookies completely.
In a small sauce pan over medium heat, combine key lime juice, egg yolks, granulated sugar, and cornstarch.
Pour filling into a metal bowl sitting in a bowl filled with ice and whisk constantly until cooled.
Pour filling into a piping bag and squeezed into the well of baked shortbreads.
Melt white chocolate in the microwave.
Pour into a small piping bag and drizzle each cookie.