|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)|
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.