These Heavenly Coconut Lemon Curd Cookies bring together the tropical sweetness of coconut and the tangy brightness of lemon curd. With a tender cookie base and a luscious lemon filling, these cookies are perfect for a sunny day treat or a delightful dessert for any occasion.
Ingredients:
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup shredded sweetened coconut (for rolling)
For the Lemon Curd Filling:
- ½ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter, cubed
Step-by-Step Instructions:
1. Prepare the Lemon Curd:
In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks over medium heat. Cook, whisking constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and stir in the butter cubes until melted. Let the lemon curd cool completely in the refrigerator.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg, vanilla extract, and coconut extract, beating until well combined. Gradually add the flour and mix until a dough forms.
3. Shape and Roll the Cookies:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-inch balls, then roll each ball in the shredded coconut to coat. Place the cookies 2 inches apart on the prepared baking sheet.
4. Create Indents for the Filling:
Use your thumb or the back of a spoon to create an indent in the center of each cookie. Bake the cookies for 10-12 minutes, or until the edges are golden brown.
5. Add the Lemon Curd:
Remove the cookies from the oven and carefully spoon a small amount of lemon curd into each indent. Return the cookies to the oven for an additional 2-3 minutes to set the filling.
6. Cool and Enjoy:
Let the cookies cool completely on a wire rack before serving. The combination of the sweet coconut and tangy lemon curd creates a flavor explosion in every bite!
Tips for Heavenly Coconut Lemon Curd Cookies:
- Storage:
Store the cookies in an airtight container in the refrigerator for up to 5 days. The lemon curd filling may soften the cookies slightly over time, but they will still be delicious. - Customization:
For a twist on the flavor, try adding a teaspoon of finely chopped fresh mint to the lemon curd for a refreshing minty citrus flavor. - Coconut Topping:
For extra coconut flavor and texture, lightly toast the shredded coconut before rolling the cookie dough in it.
FAQs About Heavenly Coconut Lemon Curd Cookies:
Can I use store-bought lemon curd?
Yes! If you’re short on time, store-bought lemon curd works just as well in this recipe.
Can I freeze these cookies?
Yes, you can freeze the baked cookies without the lemon curd filling. When ready to serve, thaw them and add the lemon curd before serving.
Can I make these cookies gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend.
What other fillings can I use?
If you’re not a fan of lemon, try using lime curd, raspberry jam, or even a dollop of Nutella for a delicious variation.
These Heavenly Coconut Lemon Curd Cookies are a perfect balance of tropical sweetness and citrusy tang. The soft, coconut-covered cookies paired with the creamy lemon curd filling make these cookies a delightful treat that will have everyone reaching for seconds. Perfect for holidays, afternoon teas, or just to brighten up your day!
