Description
These Coconut Lemon Curd Cookies are a delightful treat combining the tropical flavor of shredded coconut with the tangy sweetness of lemon curd. Soft, buttery cookie dough forms a perfect base, with a luscious lemon curd filling in each thumbprint, making them ideal for springtime gatherings or anytime you crave a refreshing dessert.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut
Filling and Topping
- 1/3 cup lemon curd (store-bought or homemade)
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure non-stick baking and easy cleanup.
- Cream Butter and Sugar: In a large bowl, use a mixer or whisk to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and coconut extract if using. This blends flavor and richness into the dough.
- Incorporate Dry Ingredients: Stir in the all-purpose flour and salt until a soft dough forms, being careful not to overmix which could toughen the cookies.
- Fold in Coconut: Gently fold in the shredded sweetened coconut to evenly distribute the coconut flavor and texture throughout the dough.
- Shape Cookies: Scoop the dough into 1-inch balls and place them on the prepared baking sheet with about 2 inches of space between each.
- Create Wells: Press your thumb or the back of a spoon into the center of each dough ball to create a small well for the lemon curd.
- Fill with Lemon Curd: Spoon about 1/2 teaspoon of lemon curd into each well, ensuring each cookie has a tangy, sweet center.
- Bake: Bake the cookies for 12 to 14 minutes or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely.
- Optional Dusting: Once cooled, dust the cookies with powdered sugar to add a touch of elegance and extra sweetness.
Notes
- For enhanced coconut flavor, toast the shredded coconut lightly before folding it into the dough.
- These cookies keep well in an airtight container at room temperature for 3–4 days, perfect for making ahead.
- Using homemade lemon curd adds a fresher and brighter lemon flavor compared to store-bought versions.
