Coconut Lemon Crisps Recipe

Name: Coconut Lemon Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 6 tablespoons butter, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 large egg white, beaten; 1/2 cup sweetened shredded coconut; 1/3 cup sugar; 4-1/2 teaspoons cornstarch; 3/4 cup water; 1 large egg yolk, beaten; 3 tablespoons butter, softened; 2 tablespoons lemon juice

Servings: persons

1/2 cup plus 6 tablespoons butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 large egg white, beaten
1/2 cup sweetened shredded coconut
1/3 cup sugar
4-1/2 teaspoons cornstarch
3/4 cup water
1 large egg yolk, beaten
3 tablespoons butter, softened
2 tablespoons lemon juice

1
Cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-in. cutter plus a smaller cutter so the center is cut out of each cookie.
2
Place 1 in. apart on lightly greased
3
. Brush egg white over cookies with cutout centers; sprinkle with coconut. Bake at 350u00b0 for 8-10 minutes. Remove to wire racks to cool.
4
For filling, in a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon juice. Cool to room temperature without stirring.
5
Spread a teaspoonful of filling on the bottom of each solid cookie; place coconut topped cookie over lemon filling. Store in the refrigerator.

1117

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup plus 6 tablespoons butter, softened, 1/2 cup sugar, 1 teaspoon vanilla extract, 2 cups all-purpose flour, and more.

Yes, Coconut Lemon Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Lemon Crisps

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