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1
Make curd: Bring passion-fruit puree, lemon juice, sugar, salt, and cornstarch to a simmer in a saucepan over medium heat.
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2
Slowly whisk in egg yolks.
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3
Cook, whisking constantly, until thick enough to coat the back of a spoon.
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4
Remove from heat.
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5
Add butter; whisk until melted.
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6
Pour through a fine sieve into a bowl.
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7
Place plastic wrap directly on surface of curd.
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8
Refrigerate until set, about 2 hours or up to overnight.
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9
Make cookies: Whisk flour, baking powder, and salt in a bowl.
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10
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment.
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11
Mix on medium-high speed until pale and fluffy, about 2 minutes.
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12
Mix in the egg and vanilla.
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13
Reduce speed to low.
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14
Gradually mix in flour mixture.
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15
Stir in coconut.
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16
Shape dough into two disks; wrap each in plastic.
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17
Refrigerate until cold, about 30 minutes.
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18
Preheat oven to 375F.
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19
Turn out one disk of dough onto a lightly floured work surface; roll to a scant 1/4 inch thick.
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20
Using a 1 1/4-inch cookie cutter, cut rounds of dough; place on parchment paperlined baking sheets.
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21
Repeat with remaining dough.
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22
Freeze until firm, about 15 minutes.
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23
Bake until edges of cookies just turn golden, 8 to 10 minutes.
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24
About 6 minutes into baking, flatten the cookies with the bottom of a measuring cup if they are puffing up.
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25
Let cool completely on sheets on wire racks.
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26
Transfer curd to a pastry bag fitted with a medium round tip (such as Ateco #12).
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27
Pipe curd onto flat side of a cookie; sandwich with another cookie.
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28
Repeat with remaining curd and cookies.
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29
Dust with confectioners sugar before serving.
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30
Sandwiches should be assembled just before serving, though the unfilled cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
