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Moonbeam Cookies Recipe
|Refrigerated sugar cookies||18 Ounce (1 package, Pillsbury)|
|Coconut||1 Cup (16 tbs)|
|Lemon curd||1⁄2 Cup (8 tbs) (from 10-oz. jar)|
|Vanilla flavored candy coating/Almond bark - 2 oz, chopped /white vanilla chips - 1/3 cup||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2683 Calories from Fat 1049
% Daily Value*
Total Fat 118 g181.6%
Saturated Fat 45.5 g227.6%
Trans Fat 0 g
Cholesterol 162.9 mg
Sodium 1027.3 mg42.8%
Total Carbohydrates 357 g118.9%
Dietary Fiber 9.9 g39.7%
Sugars 129 g
Protein 43 g86%
Vitamin A 96.1% Vitamin C 4.4%
Calcium 9.3% Iron 107.5%
*Based on a 2000 Calorie diet
1 Preheat the oven to 350°Fahrenheit.
2 In a large bowl, break up the cookie dough.
3 Blend in the coconut.
4 Prepare 1-inch balls from the dough.
5 On ungreased cookie sheets, place 2 inches apart.
6 Using your thumb or handle of a wooden spoon, make indentation in center of each cookie.
7 Into each indentation, put about 1/2 teaspoon lemon curd.
8 Bake for 10 to 13 minutes or until edges are light golden brown.
9 Carefully remove from the cookie sheets and allow to cool for 5 minutes.
10 In a small microwave-safe bowl, microwave candy coating on MEDIUM for 2 minutes.
11 Stir well and drizzle over cookies.
12 Serve as desired.