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How to use up those egg yolks – coconut cookies with passion fruit curd filling

24 de May de 2010

This is a blog where you’ll find a lot of recipes with egg yolks – I have left overs all the time in my fridge.

Today was a happy day – besides the yolks, I had a package of shredded coconut and a half bottle of concentrated passion fruit juice – it’s like ALL COSMOS begged for me to make these cookies.

The passion fruit filling can be made ahead and stored in refrigerator, and the cookies without the cream lasts fora week in an airtight container. The cookies themselves are super yummy, delicate and buttery, perfect with a nice cup of tea. Reminded me a lot of macarons, but much easier to make.

Coconut Cookies with Passion Fruit Curd Filling – adapted from here

for the passion fruit curd:

  • 1 / 2 cup passion fruit juice (from bottle, concentrate) or store-bought pureé
  • 1 1 / 2 tablespoons lime  juice
  • 1 / 2 cup sugar
  • Pinch of salt
  • 2 tablespoons cornstarch (cornflour)
  • 4 egg yolks
  • 4 tablespoons unsalted butter, chilled and cut into pieces

for the cookies:

  • 1 / 2 cup flour
  • 1 / 2 teaspoon baking powder
  • Pinch of salt
  • 4 tablespoons butter (55g) at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 / 2 teaspoon vanilla extract or essence
  • 1 1 / 2 cup shredded  coconut (not sweetened)
  • Icing sugar for dusting

First make the curd:

In a small saucepan, combine sugar and cornstarch and add passion fruit juice and lemon juice bit by bit, mixing to blow any clump of corn starch.Cook over medium heat until warm and add the yolks slowly. Cook, stirring, until thickened.

Remove from heat and add cold butter. Stir well. Cover with plastic wrap placed directly on the surface of the cream. Let cool and refrigerate for at least 2 hours.

Make the cookies:

In a bowl, combine flour, salt and baking powder. Set aside.

In the mixer , beat butter and sugar until light and fluffy. Add vanilla and egg and beat until smooth. Reduce the mixer speed to minimum and add the flour little by little, mixing well. Add the coconut and mix to incorporate.

Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.

Preheat oven to 180 ° C. Line three baking sheets with parchment paper and set aside.

Sprinkle a work surface with flour and roll out the dough 1/4 inch thin.

Cut out rounds with a 1 1/4-inch cookie cutter (seems small, but the cookies spread a little) and transfer to the prepared pans. Place the pans in the freezer for 15 minutes.

Bake for 8-10 minutes or until golden in the edges. Keep an eye on them – but careful not to take them out of the oven too soon, or they will not be crispy. Cool completely on their own pans.

To fill, use a piping bag with a 1-inch round tip, or use a teaspoon. Fill just before serving, not to soften the cookies.

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10 Comments leave one →
  1. betchacanteatjustone permalink
    12 de June de 2010 15:31

    What a gorgeous delicious looking cookie! Will have to add this to my ever growing list of “to make’s”

    Katie

  2. Martha permalink
    21 de November de 2010 16:56

    How many cookies does this make? We have an upcoming all weekend contra dance and we pride ourselves on our food. I will be making cookies and these look delicious!

    • thecookieshop permalink*
      24 de November de 2010 14:45

      Hi Martha!
      This recipe makes 2 to 3 dozen sandwiches.

  3. 11 de November de 2011 15:29

    I grow passions by the dozens-what a great way to use up my passion fruits as well. Thanks for posting this sounds’so’tasty recipe! :)

  4. weird permalink
    11 de March de 2012 0:49

    yum

  5. 18 de April de 2012 19:28

    How fun, things to do with egg yolks. I have them left over all the time too and I love Caribbean flavors (I live in Jamaica).

  6. jimmyjams permalink
    27 de April de 2012 7:43

    They look amaaazing, I have a tin of passionfruit pulp, do you think there’s a way I could use this instead of the concentrate? I’ve never seen passionfruit concentrate in my supermarket.

    • thecookieshop permalink*
      27 de April de 2012 16:55

      I guess it should work the same, jimmyjams!

  7. mark permalink
    27 de March de 2013 6:24

    hi! what will happen if i use toasted dessicated coconut?

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