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Key Lime Macaroon Thumbprints
Easy coconut macaroon thumbprints are filled with homemade key lime curd for a very simple and tasty tropical dessert!
Prep Time 25 minutes minutes
Cook Time 30 minutes minutes
Total Time 55 minutes minutes
Servings 30 thumbprints
Author Sarah @ The Gold Lining Girl
For Key Lime Curd:
- 4 egg yolks at room temperature
- 2 tsp. key lime zest
- 1/3 c. key lime juice
- 1/2 c. sugar
- pinch of salt
- 4 tbsp. unsalted butter softened
For Macaroon Thumbprints:
- 1/2 c. sugar
- 3 c. shredded coconut
- 3 egg whites
- 1 tsp. vanilla extract
For the curd:
In a small bowl, whisk together the egg yolks, key lime zest, key lime juice, sugar and salt. Transfer to a small saucepan.
Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
Remove from heat and add the butter. Mix until smooth.
Transfer the curd to a small bowl and cover with plastic wrap.
Refrigerate until chilled, about 30 minutes.
For the thumbprints:
Combine all ingredients in a large bowl and mix well.
Drop by tablespoonfuls (I used a cookie scoop) onto baking sheets lined with parchment paper or silicone baking mats.
Using the end of a wooden spoon or your finger, make a small indentation on top of each mound.
Bake at 300 degrees for 20-25 minutes, or until the cookies are pale golden brown on the edges.
Cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Once the cookies are cool, fill the centers of each with about 1 tsp. key lime curd.