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ingredients
1
cup lemon curd premade
2
cup crème fraiche or rich sour cream
1
cup whipping cream
1
cup toasted coconut shavings
12
large snappy gingersnap cookies or large shortbread
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directions
Step 1
Whisk the lemon curd, crème fraiche or sour cream and lemon zest together in a large bowl until it forms soft peaks.
Step 2
Line a baking tray with wax paper and lay out half of the cookies (6) face down.
Step 3
Spoon the cream equally onto the centers of the 6 cookies.
Step 4
Top with the remaining cookies and press gently letting the cream ooze out a bit on the sides.
Step 5
Place the sandwiches in the freezer for at least 4 hours to set up.
Step 6
Remove and roll the edges in toasted coconut.
Step 7
Serve and enjoy.