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Coconut Cookies with Lemon Curd and Raspberries

KristenKristen Parker

From the Kitchen of Sunset Magazine, May 2006

servings:Makes 24 cookies

Ingredients

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
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