Heavenly Coconut Lemon Curd Cookies
These cookies are soft, buttery, and bursting with the aromatic essence of lemon and the subtle sweetness of coconut, creating a delightful tropical treat.
Ingredients
Cookie Dough
- 1 cup Unsalted butter, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Shredded coconut
- 2 cups All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
Filling and Garnish
- ½ cup Lemon curd Store-bought or homemade
- 1 lemon Lemon zest For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and shredded coconut until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until a smooth dough forms.
Shaping and Baking
- Roll tablespoon-sized balls of dough and space them about 2 inches apart on the baking sheet.
- Create an indent in the center of each cookie using your thumb or a spoon.
- Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden brown.
- Let the cookies cool slightly before filling the indents with lemon curd.
- Garnish with lemon zest before serving.
Notes
To make the dough ahead of time, refrigerate it for up to 3 days. These cookies can be frozen before or after baking for up to three months.