Coconut Cookies with Lemon Curd and Raspberries Recipe – Sunset Magazine

Ingredients

• 3/4 cup shredded sweetened coconut
• 2/3 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1 tablespoon milk
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Lemon curd (recipe follows)
• 1 pint raspberries