Moonbeam Cookies Recipes

Steps:

• 1. Heat oven to 350°
• 2. In a large bowl, combine cookie dough and coconut. Knead together.
• 3. Shape dough into 1 inch balls. With spoon, make an slight indention in the center of each cookie. Spoon the lemon curd into each indentation.
• 4. Bake 10-13 minutes or until edges are golden brown. Let cool 1 minute and transfer to cooling rack.
• 5. In a small microwavable bowl, melt baking chips. Drizzle over cookies in a zig-zag pattern.
• 6. TIP : Pour melted chips in a small Ziploc baggie and cut the corner to make drizzling less messy.

Steps:

• heat oven to 350.
• in large bowl, break up cookie dough, stir in coconut.
• shape dough into 1 inch balls; place two inches apart on ungreased cookie sheets.
• with thumb or handle of wooden spoon, make indentation in center of each cookie.
• spoon 1/2 t. lemon curd into each indentation.
• bake 10-13 minutes or until edges are light golden brown.
• immediately remove from cookie sheet to wire rack.
• cool 5 minutes.
• in small microwave bowl, microwave chips on medium 2 minutes;stir until smooth. drizzle over cookies.

Steps:

• Preheat oven to 200°F.
• In a large bowl of an electric mixer, beat egg whites until foamy. With the mixer on high speed, beat in salt; then gradually add sugar, about a tableshppon at a time, beating well after each addition, until whites fold stiff, glossy peaks.
• Add vanilla and beat for 1 minute. Fold in dates and walnuts.
• Drop meringue mixture by rounded teaspoonfulls onto well-greased cooking sheets, spacing cookies about 1 inch apart. Bake in a 200°F oven for 1 hour or until outside is dry and set; cookies should not turn brown.
• Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.

Steps:

• Heat oven to 350°F. Break up cookie dough into large bowl. Stir in coconut. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.Bake at 350°F. for 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets. Cool 5 minutes.Microwave candy coating in small microwave-safe bowl on MEDIUM for 2 minutes. Stir well. Drizzle over cookies.*TIP: Lemon pie filling can be substituted for the lemon curd.Nutrition Per Serving: Calories 90 Protein 19 Carbohydrate 13g Fat 4g Sodium 60mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.