Moonbeam Cookies

Moonbeam Cookies

1 roll (16.5 oz.) refrigerated sugar cookies
1/4 cup flour
1 cup coconut
1/2 cup lemon curd (from 10 oz jar)
2 oz vanilla-flavored candy coating (almond bark),
chopped or 1/3 cup white vanilla baking chips

Heat oven to 350 F. In a large bowl, break up the cookie dough. Stir or knead in the flour and coconut until well blended. Shape the dough into 1-inch balls. On ungreased cookie sheets, place the balls 2 inches apart. With thumb or handle of a wooden spoon, make an indentation in the center of each cookie. Spoon about 1/2 teaspoon of the lemon curd into each indedtation. Bake for 10 to 13 minutes or until the edges are light golden brown. Remove from the cookie sheets to cooling racks. Cool for 5 minutes. In a small microwavable bowl, place the candy coating. Microwave uncovered on Medium (50 %) for 2 minutes. Stir well. Drizzle over the cookies. Makes about 3 dozen cookies