Coconut Cookies with Lemon Curd and Raspberries
Kristen Parker
From the Kitchen of Sunset Magazine, May 2006
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
- 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.
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