Buttery, rich, vanilla thumbprint cookies rolled in salted, roasted macadamia nuts, filled with homemade, from-scratch key lime curd, and topped with a pinch of toasted coconut! These Coconut Macadamia Key Lime Thumbprints are all the best flavors of spring and summer!
In a small bowl, whisk together egg yolks, key lime zest, key lime juice, and sugar. Transfer to a small saucepan.
Cook the mixture, stirring frequently, over medium heat until it is thick enough to coat the back of a spoon, about 5-7 minutes. Stir frequently enough that you don't scramble the yolks!
Remove from heat and add the butter. Mix until smooth.
Transfer to a lidded jar or a small bowl. Cover and chill in the refrigerator while preparing the cookies.
In a large mixing bowl, cream together butter and sugar.
Beat in egg yolks and vanilla.
Beat in flour and salt until just combined.
Refrigerate for 1 hour or until dough is easy to handle.
Shape into 1-inch balls.
Roll each ball in chopped macadamia nuts to thoroughly coat.
Arrange balls two inches apart on parchment paper or silicone mat-lined baking sheets.
Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
Bake at 375 degrees for 10-12 minutes, or until cookies appear set and edges are lightly browned.
Remove to wire racks to cool completely.
Spoon key lime curd into the center of each thumbprint.
Sprinkle with toasted coconut, if desired.