Description
Coconut lemon curd cookies deliver a perfect balance of zesty brightness and sweet comfort, blending tropical coconut with tangy citrus. Crisp edges and a tender center make these cookies an irresistible treat you won’t be able to resist.
Ingredients
Scale
Cookies:
- 2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Lemon Curd Filling:
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1 tbsp lemon zest
Topping:
- 1/4 cup powdered sugar
- 2 tbsp additional shredded coconut
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, ensuring a smooth, even surface for your cookies.
- In a medium bowl, thoroughly blend flour and shredded coconut, creating a uniform dry mixture with a light, fragrant texture.
- Cream butter and granulated sugar in a separate large mixing bowl until the mixture becomes smooth and slightly fluffy, incorporating air for a lighter cookie.
- Whisk the egg and vanilla extract into the butter mixture, mixing until completely integrated and the batter appears glossy and consistent.
- Gradually fold the dry ingredients into the wet ingredients, gently combining until a soft, cohesive dough forms without overmixing.
- Roll the dough into small, uniform balls and place them on the prepared baking sheet, leaving enough space between each cookie for slight spreading.
- Bake for 12-15 minutes, or until the edges turn a delicate golden brown, indicating a perfectly crisp exterior.
- While cookies cool, prepare the lemon curd by whisking eggs, lemon juice, sugar, and lemon zest in a saucepan over medium-low heat.
- Continuously stir the mixture, cooking for 8-10 minutes until the curd thickens and coats the back of a spoon, then remove from heat and whisk in butter until smooth.
- Allow the lemon curd to cool completely, creating a vibrant, tangy filling with a silky consistency.
- Once cookies are at room temperature, create a small indentation in the center of each using the back of a spoon.
- Carefully spoon the cooled lemon curd into each cookie’s depression, ensuring an even, generous filling.
- Dust the filled cookies with powdered sugar and sprinkle additional shredded coconut on top for a decorative, textural finish.
- Chill the cookies for 15-20 minutes to set the lemon curd and enhance the flavor melding.
Notes
- Ensure butter is softened at room temperature for easier creaming and smoother cookie texture.
- Use fresh lemon juice and zest for the most vibrant, bright citrus flavor in the lemon curd.
- Prevent overmixing the dough to keep cookies tender and prevent a tough, dense result.
- Gluten-free option: Substitute all-purpose flour with almond or coconut flour for a lighter, alternative version.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 11 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg