Lemon Curd Sugar Cookie Cups
These delicious little treats are perfect for St. Patrick's Day! They are mini, fit right in the palm of your hand, and will be gobbled up in no time. With the tiniest hint of coconut, you'll be left wanting more!
- 2 16.5 oz pkgs. refrigerated sugar cookie dough
- 8 oz. cream cheese softened
- 1 c. cream of coconut
- 1/4 c. powdered sugar
- 1 tsp. vanilla
- 1 c. fresh whipped cream you can use cool whip, if you prefer
- Lime Curd
Preheat oven according to package directions. Grease a mini muffin pan lightly with cooking spray. Add 1 rounded tbsp. of dough to each muffin tin. Bake 7-9 minutes. Cool completely. Center should sink immediately, if not, gently press center to create a cavity. Beat together the cream cheese, cream of coconut, powdered sugar and vanilla until well incorporated. Fold in fresh whipped cream. Use a piping bag or spoon to fill cookie cups with cream. Drizzle with lime curd. Refrigerate until ready to serve.