Best Moonbeam Cookies Recipes

Moonbeam Cookies image

Provided by Kelly Rickman

Categories Cookies

Number Of Ingredients 4

1 roll pillsbury sugar cookie dough
1 c flaked coconut (optional)
1/2 c lemon curd or lemon pie filling
1/2 c vanilla baking chips

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.

Moonbeam Cookies image

Number Of Ingredients 4

1 (18-ounce) package refrigerated sugar cookie
1 cup coconut
1/2 cup lemon curd (from 10-oz. jar)*
2 ounces vanilla-flavored candy coating, chopped, or 1/3 cup white chocolate chips (vanilla)

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.

Nutrition Facts : Nutritional Facts Serves

Moonbeam Cookies image

Provided by @MakeItYours

Number Of Ingredients 5

1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1/4 cup all-purpose flour
1 cup coconut
1/2 cup lemon curd (from 10-oz jar)
2 oz vanilla-flavored candy coating (almond bark), chopped, or 1/3cup white vanilla baking chips

Steps:

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and coconut until well blended. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
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 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 5 minutes.
In small microwavable bowl, place candy coating. Microwave uncovered on Medium (50%) 2 minutes. Stir well. Drizzle over cookies.