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
Scale
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
