Gluten-free Lemon Curd Coconut Cookies

Method

• 1)

  Mix the sugar with the salt and eggs in a double boiler (also known as “au bain marie” / over a hot water bath) until the sugar is completely dissolved and you have a pale yellow mixture.

• 2)

  Mix in the lemon curd*. You may need to heat slightly more if the lemon curd does not melt completely.

• 3)

  Sift the gluten-free flour and cornstarch and whisk into the egg mixture. Then, stir in the desiccated coconut.

• 4)

  Let cool completely and refrigerate for about 1 hour. This will make the dough a little firmer and helps to shape the dough nicely.

• 5)

  Preheat the oven to 170 degrees Celsius conventional heating (top-bottom heat). Line a baking tray with baking paper.

• 6)

  Form 12 cookies – about 50-60 grams each – and flatten them slightly with the palm of your hand.

• 7)

  Bake the lemon curd coconut cookies on the middle shelf in the oven for approximately 20 – 22 minutes. While baking, keep a close eye on the coconut cookies. Depending on the size, they will need a slightly shorter or longer baking time.

• 8)

  *Homemade lemon curd is just the best, check out my recipe! I prefer using homemade lemon curd but you could simply use purchased lemon curd as well.