Coconut Lemon Crisps

• 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 350u0b0 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.

butter, sugar, vanilla, flour, egg white, coconut, sugar, cornstarch, water, egg yolk, butter, lemon juice

Taken from www.tasteofhome.com/recipes/coconut-lemon-crisps/ (may not work)