10% off the purchase of 1 TasteBook  CODE: MOM2014Details

Free Shipping with 2 or more TasteBooks  CODE: MOM2014FSDetails

Coconut Cookies with Lemon Curd and Raspberries

KristenKristen Parker

From the Kitchen of Sunset Magazine, May 2006

servings:Makes 24 cookies


Cookie Dough
  • 3/4 cup shredded sweetened coconut
  • 2/3 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Lemon curd (recipe follows)
  • 1 pint raspberries
Lemon Curd
  • In a heatproof bowl, whisk together 2 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. Remove from heat immediately and stir in 3 tablespoons butter, one 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.
Coconut Cookies with Lemon Curd and Raspberries photo
See Full Recipe



You must be logged in as a member
to rate recipes. Log In or Join.


add your review

You must be logged in as a member to review recipes. Log In or Join.

more food from around the web

Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
Join Now!

Connect with TasteBook

Newsletter Sign-Up

Receive our weekly featured recipe and the best of the TasteBook blog right to your inbox.