Coconut Lemon Curd Cookies Recipe
If you’re craving a bright bite of sunshine in cookie form, Coconut Lemon Curd Cookies are sure to make you swoon. These melt-in-your-mouth treats marry the tropical creaminess of coconut with the vibrant zing of lemon curd, all nestled into soft, chewy cookies. Perfectly golden, with a delightful contrast of textures and flavors, they’re equally at home on a holiday tray or as a sweet afternoon escape. I promise, after one nibble, you’ll understand why Coconut Lemon Curd Cookies are a favorite from my own kitchen!
Ingredients You’ll Need
Ingredients You’ll Need
Baking Coconut Lemon Curd Cookies is a pure joy, especially because the ingredients are simple yet each one plays a crucial role in crafting the ultimate treat. The right balance is key to achieving those fluffy, coconut-kissed cookies with their citrusy gleam.
- Unsalted butter: Softened butter is the secret to a tender, rich cookie base that holds together beautifully.
- Granulated sugar: Adds classic sweetness and helps the cookies spread just the right amount in the oven.
- Light brown sugar: Infuses a subtle caramel warmth that complements the coconut and lemon.
- Large egg: Gives your cookies structure and a touch of richness, so don’t skip it!
- Vanilla extract: Rounds out the flavor and enhances all the other ingredients—think of it as your cookie’s best friend.
- Coconut extract (optional): For a double hit of coconut, this extract deepens the flavor, but feel free to skip if you prefer subtlety.
- All-purpose flour: The canvas for your cookies, flour keeps everything together while maintaining that delicate chew.
- Baking soda: This leavener gives you those slightly puffy, irresistible centers.
- Salt: Just a pinch brings all the flavors into focus and keeps things from tasting flat.
- Sweetened shredded coconut: Adds texture and a gentle sweetness, so every bite feels like a tiny tropical getaway.
- Lemon curd: The star of the show! This tangy, creamy filling is what makes the cookies truly magical.
How to Make Coconut Lemon Curd Cookies
Step 1: Prep Your Kitchen
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Parchment is a must for these cookies—it keeps the bottoms from getting too dark and ensures the lemon curd-filled centers don’t stick. Give yourself plenty of countertop space to work your baking magic!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat them together until the mixture becomes light and fluffy—this step is key for that signature soft cookie bite. A hand mixer or stand mixer on medium speed works wonders here.
Step 3: Add Egg and Flavors
Crack in the large egg, then pour in the vanilla extract and coconut extract (if you’re going the extra coconutty route). Beat until everything is silky smooth and well-incorporated. The dough will smell heavenly already!
Step 4: Mix in Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this flour mixture to your wet ingredients, mixing gently just until everything comes together. You want the dough to be soft but not overmixed.
Step 5: Stir in the Coconut
Fold the sweetened shredded coconut into your dough—make sure every spoonful is flecked with coconut for true Coconut Lemon Curd Cookies goodness.
Step 6: Shape and Fill
Scoop out tablespoon-sized portions of dough and roll them lightly in your hands. Place the balls about 2 inches apart on the prepared baking sheet. Use your thumb or the back of a spoon to make a small indentation in the center of each cookie, creating a nest for the lemon curd.
Step 7: Add Lemon Curd and Bake
Dollop about half a teaspoon of lemon curd into the center of each cookie. Slide the tray into your preheated oven and bake for 10 to 12 minutes, until the edges are a perfect golden hue and the centers look set. Your kitchen will smell like a bakery in the tropics!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This quick rest helps them set up, making them sturdy enough to move without losing their shape. Try your best to resist biting in right away—warm cookies with gooey lemon curd are irresistible, but even better once they’ve cooled slightly!
How to Serve Coconut Lemon Curd Cookies
Garnishes
Once your Coconut Lemon Curd Cookies have cooled, consider dusting them with a touch of powdered sugar for a snowy finish. For an extra burst of lemon, sprinkle some freshly grated lemon zest across the tops right before serving. A few toasted coconut shavings make for a pretty and tasty garnish as well.
Side Dishes
These cookies pair beautifully with a robust cup of tea—think Earl Grey or a floral chamomile. For a fancier affair, serve them alongside fresh berries or a scoop of vanilla bean ice cream. If you’re hosting brunch, these cookies alongside a tangy lemon posset or creamy yogurt will turn your spread into a sunshine-filled celebration.
Creative Ways to Present
Stack your Coconut Lemon Curd Cookies high on an elegant cake stand, or tuck a few into a festive gift box lined with parchment for a thoughtful homemade present. For parties, try creating a vivid cookie platter—alternate these cookies with fresh fruit or other citrus treats for a pop of color and bold flavor.
Make Ahead and Storage
Storing Leftovers
To keep your Coconut Lemon Curd Cookies tasting their best, store them in an airtight container at room temperature for up to three days. The lemon curd keeps the centers soft and moist, but make sure the container is tightly sealed to avoid any cookie staleness.
Freezing
Need to bake ahead? You can freeze the unbaked cookie dough balls (without lemon curd) for up to a month. When you’re ready to bake, let them thaw slightly, make your indentations, fill with fresh lemon curd, and bake as usual. Baked cookies will freeze well too—just layer them between sheets of parchment in a sturdy container.
Reheating
While these cookies are wonderful at room temperature, you can gently rewarm them in a 300°F oven for about five minutes to freshen them up. The lemon curd will become wonderfully gooey again—just take care not to overbake.
FAQs
Can I use homemade lemon curd instead of store-bought?
Absolutely! Homemade lemon curd adds an extra special, tangy flavor that really makes Coconut Lemon Curd Cookies shine. Just be sure it’s fully chilled and thick enough to hold its shape when dolloped onto the cookies.
How do I keep the lemon curd from spreading too much in the oven?
To minimize spreading, make sure the lemon curd you’re using is cold and quite thick. Also, don’t overfill the centers—a generous half teaspoon is perfect for a neat pool of curd that stays put.
Can I make these cookies gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Just check that your baking soda and lemon curd are gluten-free as well to keep these treats safe for everyone.
Do I have to use the coconut extract?
Not at all! The coconut extract just boosts the tropical notes, but the cookies are still delicious and coconutty if you leave it out. Feel free to make them your own by skipping or substituting with a little extra vanilla.
Can I add zest to the dough for more lemon flavor?
Definitely! Stir in a teaspoon or so of fresh lemon zest to the dough, the lemon curd, or both if you truly love that zesty citrus punch. It’ll make the Coconut Lemon Curd Cookies even more fragrant and flavorful.
Final Thoughts
Nothing quite says “treat yourself” like a batch of Coconut Lemon Curd Cookies fresh from the oven. They’re cheerful, easy to make, and always a crowd-pleaser—so don’t wait for a special occasion to give them a try. I hope these cookies bring as much joy to your kitchen as they do to mine!
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Coconut Lemon Curd Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Coconut Lemon Curd Cookies are a delightful combination of tropical coconut and zesty lemon flavors in a tender, buttery cookie base. The sweet and tangy lemon curd filling adds a burst of citrus to every bite, making these cookies perfect for any occasion.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Lemon Curd Filling:
- 1/2 cup prepared lemon curd
Instructions
- Preheat the Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla, and coconut extract if using.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until fully combined.
- Stir in Coconut: Stir in the shredded coconut.
- Form Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Make an indentation in the center of each cookie and fill with lemon curd.
- Bake: Bake for 10 to 12 minutes until golden. Cool on the sheet before transferring to a wire rack.
Notes
- For a more intense lemon flavor, add lemon zest to the dough or lemon curd.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
