I am currently loving recipes using shortbread cookies. It may be because of the huge tin of Walkers shortbread cookies I recently bought at Costco.
Following is another recipe using lemon curd and shortbread cookies (similar to the earlier post of Lemon Meringue Pie cookies), but the topping on this one is slightly different.
Instead of meringue, the topping is a crusty coconut macaroon. Baking the cookie melts the lemon curd and the final result is a gooey lemon center with a chewy coconut topping.
This recipe is sweeter than the Lemon Meringue Pie recipe so smaller bites are better. Try using Walkers mini round shortbread cookies for the base.
Coconut Lemon Pie Cookies
Short bread rounds
Coconut Macaroon Topping
1 1/3 cups sugar
4 egg whites, beat stiff
1 teaspoon vanilla
dash of salt
2 2/3 cup shredded coconut
Beat egg whites until stiff. Slowly add sugar a little bit at a time. Add vanilla and salt. Do not over mix.
Carefully stir in the shredded coconut.
On a parchment lined cookie sheet place 12 regular shortbread cookie rounds (or 24 mini rounds). Spread each cookie with lemon curd (use about 1 teaspoon lemon curd for large cookies and 1/2 teaspoon for mini cookies)
Top each cookie with a mound of the coconut macaroon topping.
Bake 325 degrees 15 minutes
Serve immediately for a hot, gooey, lemon dessert or chill for later.
NOTE: Any extra macaroon topping can be used to make coconut macaroon cookies. Drop by spoonfuls onto a parchment lined cookie sheet and bake at 325 degrees for 25 minutes or until light brown.