Description
These Coconut Lemon Curd Cookies are a delightful treat, combining the tropical sweetness of coconut with the tangy brightness of lemon curd. Soft and chewy with a burst of citrus flavor in the center, these thumbprint cookies are perfect for any occasion.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Filling:
- 1 cup lemon curd (store-bought or homemade)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt, then gradually mix into the butter mixture until combined.
- Combine coconut: Fold in the shredded coconut.
- Form and bake: Scoop tablespoon-sized portions of dough, roll into balls, place on the baking sheet, press a thumbprint into each ball, and bake for 10–12 minutes until lightly golden.
- Add filling: Remove from the oven, cool slightly, fill each center with lemon curd, and allow to cool completely.
- Dust with sugar: Dust with powdered sugar if desired.
Notes
- For extra coconut flavor, toast the shredded coconut before mixing it into the dough.
- Homemade lemon curd adds a richer flavor but store-bought works well too.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
