Coconut Macadamia Key Lime Thumbprints
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!
Servings 24
Ingredients
For key lime curd:
- 4 egg yolks
- zest and juice of 6 key limes or 3 regular limes
- 1/2 cup granulated sugar
- 4 tbsp. butter cut into cubes
For thumbprint cookies:
- 2/3 cup butter softened
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 tsp. vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 2/3 cup finely chopped macadamia nuts
- 1/4 cup toasted shredded coconut optional
Instructions
For key lime curd:
- 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.
For thumbprint 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.