Coconut Cookies with Lemon Curd and Raspberries

Name: Coconut Cookies with Lemon Curd and Raspberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 large egg; 355 milliliters all-purpose flour; 1 Tbsp milk; 1 pint raspberries; 1 teaspoons salt; 177 milliliters sugar; 177 milliliters shredded sweetened coconut; 158 milliliters unsalted butter, at room temperature

Need a vegetarian dessert? Coconut Cookies with Lemon Curd and Raspberries could be a great recipe to try. This recipe serves 24. One portion of this dish contains roughly 1g of protein, 7g of fat, and a total of 125 calories. A mixture of baking powder, salt, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Spread the coconut evenly on a baking sheet and bake until golden brown, 3 to 5 minutes. Set aside.

Ingredients you will need

Coconut

Spread

Equipment you will use

Baking Sheet

Oven

Raise oven heat to 35

Equipment you will use

Oven

In a bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Beat in egg, coconut, and milk until well blended, scraping down sides of bowl as necessary.

Ingredients you will need

Coconut

Butter

Sugar

Milk

Egg

Equipment you will use

Hand Mixer

Bowl

In another bowl, whisk together flour, baking powder, and salt. Beat into butter mixture until well blended. Wrap dough in plastic wrap and chill until firm, at least 1 hour and up to 3 days.

Ingredients you will need

Baking Powder

Butter

Dough

All Purpose Flour

Salt

Wrap

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Plastic Wrap

Whisk

Bowl

Unwrap dough and place on a lightly floured surface.

Ingredients you will need

Dough

Roll dough out to a 1/8-inch thickness.

Ingredients you will need

Dough

Roll

Cut with a 3- or 4-inch flower-shaped or round cookie cutter and place cookies slightly apart on buttered or parchment-lined baking sheets.

Ingredients you will need

Equipment you will use

Baking Sheet

Cookie Cutter

Bake cookies until edges are golden, 10 to 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Ingredients you will need

Equipment you will use

Oven

Frying Pan

Transfer cookies to wire racks to cool completely. Store the cookies in an airtight container at room temperature.

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Top each cookie with a dollop of lemon curd and several raspberries.

Ingredients you will need

Raspberries

Lemon Curd

Lemon curd. In a heatproof bowl, whisk together 3 eggs, 1/2 cup fresh lemon juice, and 3/4 cup sugar until well blended. Set over a pan of gently simmering water and cook, whisking constantly, until mixture begins to thicken noticeably, 5 to 8 minutes.

Ingredients you will need

Lemon Juice

Lemon Curd

Sugar

Water

Egg

Equipment you will use

Whisk

Bowl

Frying Pan

Remove from heat immediately and stir in 3 tablespoons butter, 1 tablespoon at a time, until mixture is smooth and glossy. Cover bowl with a sheet of plastic wrap pressed against the curd's surface and refrigerate until cool, about 30 minutes.

Ingredients you will need

Butter

Wrap

Equipment you will use

Plastic Wrap

Bowl