Moonbeam Cookies

By Joelene

Ingredients

• 1 roll Pillsbury™ refrigerated sugar cookies
• 1/4 cup all-purpose flour
• 1 cup coconut
• 1/2 cup lemon curd (from 10-oz jar)(lemon pie filling can be substituted for the lemon curd)
• 2 oz vanilla-flavored candy coating (almond bark), chopped, or 1/3 cup white vanilla baking chips

Preparation

Step 1

1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and coconut until well blended. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
2 With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.
3 Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 5 minutes.
4 In small microwavable bowl, place candy coating. Microwave uncovered on Medium (50%) 2 minutes. Stir well. Drizzle over cookies.