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Heavenly Coconut Lemon Curd Cookies

Delicious cookies combining buttery coconut with vibrant homemade lemon curd, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Ensure it's at room temperature for proper creaming.
  • 1 cup granulated sugar Balances with the tartness of lemon curd.
  • 2 large eggs For binding and tenderness.
  • 1 tsp vanilla extract Adds warmth to the flavor.
  • 2 1/2 cups all-purpose flour Provides structure to the cookies.
  • 1 tsp baking powder To create lift.
  • 1/2 tsp salt Enhances all flavors.
  • 1 cup shredded coconut Can be sweetened or unsweetened.
For the lemon curd
  • 1/2 cup granulated sugar Base for the tangy flavor.
  • 2 large eggs Richness and thickening agent.
  • 1/2 cup fresh lemon juice Juice from about 2-3 lemons.
  • 1 zest lemon Enhances lemon flavor.
  • 4 tbsp unsalted butter, cut into pieces Creates a smooth finish for the curd.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the shredded coconut carefully.
  5. Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten each ball.
Baking
  1. Bake the cookies for 12-15 minutes, until the edges are golden and the centers are soft. Allow them to cool on the sheets for a few minutes before transferring to a wire rack.
Making the Lemon Curd
  1. In a medium saucepan over medium heat, whisk together the sugar, eggs, fresh lemon juice, and zest. Cook while stirring constantly until thickened, about 5-7 minutes.
  2. Remove from heat and stir in the butter until melted and silky. Let the curd cool to room temperature.
Assembly
  1. Once cooled, take half the cookies, spoon a small amount of lemon curd onto the center of each, and top with the remaining cookies to create sandwiches.
Serving
  1. Enjoy your Heavenly Coconut Lemon Curd Cookies, a delightful blend of textures and flavors.

Notes

For added flavor, toast the coconut lightly before adding it to the dough. Store cookies in an airtight container for up to 5 days.