Coconut Key Lime Thumbprints

• 2 tablespoons cornstarch
• 2/3 cup Key lime juice
• 3/4 cup sugar
• 2 large egg yolks
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 cups all-purpose flour
• 2 large egg whites
• 2 teaspoons water
• 2-1/2 cups sweetened shredded coconut
• 4 ounces white baking chocolate, chopped
• 1 tablespoon shortening

1. For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold.
2. Preheat oven to 400u0b0. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extracts. Gradually beat in flour.
3. In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment paper-lined
4. . Press a deep indentation in center of each with the handle of a wooden spoon.
5. Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely.
6. To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.

cornstarch, lime juice, sugar, egg yolks, butter, sugar, salt, vanilla, coconut, flour, egg whites, water, coconut, white baking chocolate, shortening

Taken from www.tasteofhome.com/recipes/coconut-key-lime-thumbprints/ (may not work)