Coconut Lemon Curd Cookies

Here’s a vibrant and tropical treat: Coconut Lemon Curd Cookies — soft, chewy coconut cookies with a sweet-tart lemon curd center. They’re perfect for spring and summer (or when you just need a little sunshine in dessert form!).

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🍋 Coconut Lemon Curd Cookies

🍪 Cookie Dough Ingredients:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg
• ½ tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ cups sweetened shredded coconut

🍋 Lemon Curd (or use store-bought):

• ½ cup fresh lemon juice (about 2–3 lemons)
• Zest of 1 lemon
• ½ cup granulated sugar
• 2 large eggs
• ¼ cup unsalted butter, cut into cubes

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🧑‍🍳 Instructions:

1. Make the lemon curd (if homemade):

1. In a heatproof bowl, whisk together eggs, sugar, lemon juice, and zest.
2. Place over a saucepan of simmering water (double boiler method) and cook, stirring constantly, until thickened (about 10–12 minutes).
3. Remove from heat and stir in butter until smooth.
4. Let cool, then refrigerate until set (can be made a day ahead).

2. Make the cookie dough:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream butter and sugars together until light and fluffy.
3. Add egg and vanilla; mix until well combined.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the butter mixture.
5. Stir in shredded coconut until evenly distributed.

3. Shape and fill:

1. Scoop dough into 1.5-inch balls and place on prepared baking sheet, spacing 2 inches apart.
2. Use the back of a spoon or your thumb to gently press an indent in the center of each cookie.
3. Fill each indentation with about ½ teaspoon of lemon curd.

4. Bake:

• Bake for 10–12 minutes, or until edges are golden and centers are set.
• Let cool on the baking sheet for a few minutes before transferring to a wire rack.

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🌴 Tips:

• Don’t overfill with lemon curd or it may spill during baking.
• Want extra coconut flavor? Toast some coconut and sprinkle on top after baking.
• Store in an airtight container for up to 4 days.

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