18 oz package Pillsbury refrigerated sugar cookie dough 1 cup flaked or sweetened coconut
½ cup lemon curd
⅓ cup white chocolate chips
In a large bowl, break up cookie dough. Stir in coconut. Shape dough into 1-inch balls. Place 2 inches apart on greased cookie sheet. With thumb or handle of wooden spoon, make an indentation in center of each cookie. Spoon about ½ tsp lemon curd into each indentation. Bake at 350° for 10-13 minutes or until edges are light golden brown. Remove from cookie sheet and cool.
Microwave white chocolate in a small microwavable bowl on medium for 1-2 minutes. Stir well. Drizzle over cookies.
Makes 3 dozen cookies
lemon curd makes everything better, right? these look yummy!
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