Description
Delight in these Coconut Lemon Curd Cookies, featuring a buttery, soft cookie base with the tropical sweetness of shredded coconut and a tangy lemon curd center. Perfect for spring or any time you want a bright, flavorful treat that’s both easy to make and irresistibly delicious.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter (softened)
- â…“ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup shredded sweetened coconut
- ¼ teaspoon salt
Filling and Topping
- ½ cup lemon curd (store-bought or homemade)
- Extra shredded coconut for topping (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a medium bowl, cream together the softened butter and granulated sugar using a mixer or spoon until the mixture is light and fluffy, then mix in the egg yolk and vanilla extract until fully combined and smooth.
- Add Dry Ingredients: Gradually add the all-purpose flour, shredded sweetened coconut, and salt to the wet mixture, stirring until a soft dough forms that holds together well.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Place them on the prepared baking sheet spaced about 2 inches apart to allow room for spreading.
- Make Indentations and Fill: Using your thumb or the back of a teaspoon, gently press an indentation into the center of each dough ball, then carefully spoon about ½ teaspoon of lemon curd into each indentation.
- Bake: Bake the cookies in the preheated oven for 12–14 minutes, or until the edges turn lightly golden and the cookies feel set.
- Cool and Garnish: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While still warm, sprinkle extra shredded coconut on top if desired for added texture and flavor.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days to keep them fresh.
- Toast the shredded coconut before mixing it into the dough for a deeper, nuttier flavor.
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
