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

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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