Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and coconut until well blended. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.
Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 5 minutes.
In small microwavable bowl, place candy coating. Microwave uncovered on Medium (50%) 2 minutes. Stir well. Drizzle over cookies.