Description
These Coconut Lemon Curd Cookies are a delightful blend of tropical sweetness and zesty citrus brightness. The soft, buttery coconut cookie base perfectly complements the tangy, creamy lemon curd filling, making each bite a burst of sunshine. They are perfect for afternoon tea, spring gatherings, or as a sweet treat to brighten any day.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup shredded sweetened coconut
1 teaspoon baking powder
1/4 teaspoon salt
Ingredients for the lemon curd:
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/2 cup granulated sugar
3 large egg yolks
1/4 cup unsalted butter, cut into small pieces
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, shredded coconut, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely before filling.
To make the lemon curd, whisk together lemon juice, lemon zest, sugar, and egg yolks in a heatproof bowl. Place the bowl over a pot of simmering water and cook, stirring constantly, until thickened enough to coat the back of a spoon. Remove from heat and whisk in the butter until smooth. Let it cool slightly.
Spoon the lemon curd into the center of each cooled cookie. Allow the curd to set before serving.
Notes
For a richer coconut flavor, lightly toast the shredded coconut before adding it to the dough.
Lemon curd can be made in advance and stored in the refrigerator for up to one week.
Store cookies in an airtight container in the refrigerator to keep the curd fresh.