Moonbeam Cookies: The Best Moonbeam Cookies Recipe from Cook'n

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	Moonbeam Cookies

Serves: 36

Print this Recipe

Janice Oeffler - Danbury; Wisconsin
Bake-Off® Contest 39, 2000
Seedless raspberry preserves can be used in place of the lemon curd to fill these simple thumbprint cookies made with refrigerated dough.

   1 (18-ounce) package refrigerated sugar cookies
   1 cup coconut
   1/2 cup lemon curd (from 10-oz. jar)*
   2 ounces vanilla-flavored candy coating, chopped, or 1/3 cup white chocolate chips (vanilla)

Heat oven to 350°F. Break up cookie dough into large bowl. Stir in coconut. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. 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 at 350°F. for 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets. Cool 5 minutes.

Microwave candy coating in small microwave-safe bowl on MEDIUM for 2 minutes. Stir well. Drizzle over cookies.

*TIP: Lemon pie filling can be substituted for the lemon curd.

Nutrition Per Serving: Calories 90; Protein 19; Carbohydrate 13g; Fat 4g; Sodium 60mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This recipe comes from the Cook'n collection. Try Cook'n for FREE!

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