1Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in coconut. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
2With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.
3Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 5 minutes.
4In small microwavable bowl, place candy coating. Microwave on Medium 2 minutes. Stir well. Drizzle over cookies.