Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1/2
cup coconut curd (from 9.5-oz jar)
1
egg white
1
tablespoon granulated sugar
1
tablespoon coarse white sparkling sugar
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
Onto sheet of parchment paper, unroll 1 pie crust. Using 2- to 3-inch round cutter, cut pie crust into 10 rounds. Repeat with remaining pie crust.
To make each cookie, top half of rounds with about 2 teaspoons coconut curd. Top each with second crust round. With fork, firmly press edges to seal. Place on cookie sheet.
Bake 6 to 8 minutes or until set.
Meanwhile, in small bowl, beat egg white with electric mixer on high speed until fluffy. Gradually add granulated sugar, beating until a smooth meringue forms.
Remove partially baked pie cookies from oven. Spread small amount of meringue over top of each pie cookie. Sprinkle sparkling sugar over tops of cookies.
Bake 4 to 6 minutes longer or until edges are golden brown. Transfer pie cookies from cookie sheet to cooling rack. Cool 10 minutes before serving.
