Ingredients

Main Dish

• 2 tbsp. cornstarch
• 2/3 cup lime juice
• 3/4 cup sugar
• 2 large egg yolks
• 1 cup softened butter
• 1/2 cup icing sugar
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 1/2 tsp. coconut extract
• 2 cups flour , all purpose
• 2 large egg whites
• 2 tsp. water
• 1 1/2 cups sweetened coconut , shredded
• 4 ounces white baking chocolate , chopped
• 1 tbsp. shortening

Instructions

Instructions:

1. In a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold.
2. Preheat oven to 400 degrees. Cream butter, icing sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour.
3. In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1 ¼ inch balls. Dip in egg whites, then roll in coconut, coating well. Place 2 inches apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon.
4. Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely.
5. To serve, fill each cookie with 1 ½ tsp. curd. In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate.