Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut Cookies with Passion-Fruit Curd 2.9 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen sandwiches Coconut and passion fruit are a match made in paradise: Crisp, delicate coconut cookies surround a creamy, sweet-tart fruit filling. Ingredients For the Curd ½ cup store-bought passion-fruit puree 1 ½ tablespoons fresh lemon juice ½ cup granulated sugar Pinch of salt 2 tablespoons cornstarch 2 large egg yolks, lightly beaten ¼ cup (½ stick) cold unsalted butter, cut in small pieces For the Cookies ½ cup all-purpose flour, plus more for work surface ½ teaspoon baking powder ⅛ teaspoon salt ¼ cup (½ stick) unsalted butter ⅓ cup granulated sugar 1 large egg ½ teaspoon pure vanilla extract 3 ½ ounces unsweetened medium-flake coconut (about 1 ½ cups) Confectioners' sugar, for dusting Directions Make the curd: Bring passion-fruit puree, lemon juice, sugar, salt, and cornstarch to a simmer in a medium saucepan over medium heat. Slowly whisk in egg yolks. Cook, whisking constantly, until thick enough to coat the back of a spoon. Remove from heat. Add butter; whisk until melted. Pour through a fine sieve into a medium bowl. Place plastic wrap directly on surface of curd. Refrigerate until set, about 2 hours. Make the cookies: Whisk flour, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in the egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Stir in coconut. Shape dough into 2 disks; wrap each in plastic. Refrigerate until cold, about 30 minutes. Preheat oven to 375 degrees. Turn out 1 disc of dough onto a lightly floured work surface; roll to a scant 1/4 inch thick. Using a 1 1/4-inch cookie cutter, cut rounds of dough; place on parchment-lined baking sheets. Repeat with remaining dough. Freeze until firm, about 15 minutes. Bake until edges of cookies just turn golden, 8 to 10 minutes. Let cool completely on sheets on wire racks. Transfer curd to a pastry bag fitted with a medium round tip (such as Ateco No. 12). Pipe curd onto flat side of a cookie; sandwich with another cookie. Repeat with remaining curd and cookies. Dust with confectioners' sugar before serving. Rate it Print