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