Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1
cup coconut
1/2
cup lemon curd (from 10-oz jar)
2
oz vanilla-flavored candy coating (almond bark), chopped, or 1/3 cup white vanilla baking chips
Preparation
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in coconut. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.
Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 5 minutes.
In small microwavable bowl, place candy coating. Microwave on Medium 2 minutes. Stir well. Drizzle over cookies.
