Coconut Lemon Curd Cookies Recipe
If you’re looking for a treat that’s equal parts cheerful and irresistible, it’s hard to beat Coconut Lemon Curd Cookies. These little gems are the perfect balance of vibrant citrus and toasty coconut, with a bright pop of sunshine in every bite. They have crispy golden edges, luscious dollops of lemon curd at the center, and a subtle richness that makes them utterly unforgettable. Whether you’re baking for a spring get-together, a holiday cookie platter, or just to bring a little joy to your afternoon, these cookies deliver a burst of happiness you’ll want to share (or savor all to yourself!).
Ingredients You’ll Need
One of the things I adore about these Coconut Lemon Curd Cookies is how each ingredient truly shines. Most are pantry staples, but they come together to create something wholly special. Here’s what you’ll need and why each component matters:
- Unsalted butter (1/2 cup, softened): Gives the cookies a tender, melt-in-your-mouth texture and a rich flavor.
- Granulated sugar (1/2 cup): Sweetens the dough and helps achieve those lightly golden, crisp edges.
- Egg yolk (1 large): Adds richness and helps bind the dough for a tender crumb.
- Vanilla extract (1/2 teaspoon): Enhances all the flavors, adding warmth and depth.
- Coconut extract (1/4 teaspoon, optional): If you love bold coconut flavor, this really brings it forward.
- All-purpose flour (1 cup): The base of the dough, keeping the cookies sturdy yet delicate.
- Salt (1/4 teaspoon): A little salt is magic—it makes all the flavors pop and keeps sweetness in check.
- Sweetened shredded coconut (3/4 cup): Toasty coconut edges, chewy centers, plus a lovely aroma while baking.
- Lemon curd (1/3 cup): The star! Tart and creamy, store-bought or homemade both work beautifully.
- Powdered sugar (for dusting, optional): A snowy final touch that makes these cookies feel even more special.
How to Make Coconut Lemon Curd Cookies
Step 1: Get Everything Ready
Start off by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps your cookies from sticking and guarantees evenly golden bottoms. While the oven is warming, set out your butter to soften and gather all your ingredients—having everything prepped makes the process extra smooth.
Step 2: Cream the Butter and Sugar
In a mixing bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light in color and fluffy in texture. This step is what gives Coconut Lemon Curd Cookies their signature delicate crumb. It should take about two minutes of mixing at medium speed.
Step 3: Add Egg Yolk and Flavorings
Mix in the egg yolk, vanilla extract, and coconut extract (if you’re opting for an extra coconutty flavor). Blend just until all the ingredients are fully combined, scraping down the sides of the bowl as needed to keep the mixture uniform.
Step 4: Add the Dry Ingredients
Stir in the flour and salt until you get a slightly shaggy but cohesive dough. Don’t overmix—just blend until you don’t see any more streaks of flour. This will keep your cookies soft and tender!
Step 5: Fold in Shredded Coconut
Gently fold the shredded coconut into the dough with a spatula or wooden spoon. Each bite should have lovely specks of coconut, toast up beautifully, and give a chewy contrast to the creamy lemon centers.
Step 6: Shape the Cookies
Scoop out tablespoon-sized portions of the dough and roll each into a ball. Place them about 2 inches apart on your prepared baking sheet. Now, use your thumb or the back of a spoon to gently press an indentation into the center of each cookie—this will hold that gorgeous lemon curd.
Step 7: Fill with Lemon Curd
Fill each indentation with about 1/2 teaspoon of lemon curd. Be generous, but don’t overfill; you want the curd to sit neatly in the center and not overflow during baking.
Step 8: Bake to Golden Perfection
Bake the cookies for 12 to 14 minutes, or until the edges are lightly golden and the coconut starts to toast. The centers should still be a little soft. Let them cool on the baking sheet for five minutes before transferring to a wire rack—this helps them firm up and makes moving them a breeze.
Step 9: Add the Finishing Touch
If you love a little extra flair, dust the cooled cookies with powdered sugar. It’s the prettiest snowy dusting and makes your Coconut Lemon Curd Cookies look straight from a bakery window.
How to Serve Coconut Lemon Curd Cookies
Garnishes
For a beautiful finishing touch, consider dusting with powdered sugar, scattering extra toasted coconut on top, or adding a tiny sprinkle of lemon zest. Each garnish will elevate your cookies’ appearance, flavor, and aroma, making every serving feel like a special occasion.
Side Dishes
Coconut Lemon Curd Cookies shine brightest with light and refreshing pairings. A pot of freshly brewed tea, citrusy fruit salad, or even a scoop of vanilla ice cream goes wonderfully with these cookies—each makes the citrus and coconut pop in a slightly different way.
Creative Ways to Present
To present Coconut Lemon Curd Cookies for gatherings, try stacking them in a clear glass jar, arranging them in concentric rings on a cake stand, or sliding them into decorative paper liners for an elegant touch. You could even create a dessert board by mixing these cookies with other citrus treats for a truly festive spread.
Make Ahead and Storage
Storing Leftovers
If you happen to have any cookies left (which is rare, honestly!), store them in an airtight container in the refrigerator. Coconut Lemon Curd Cookies stay freshest for about 3 to 4 days, and the cool temperature helps preserve the silky lemon curd centers.
Freezing
These cookies actually freeze quite well! Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container with parchment between layers. They’ll keep beautifully for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
If you enjoy a slightly warm, gooey lemon center, place the cookies on a baking sheet and warm in a 300°F (150°C) oven for 3–4 minutes. Don’t microwave, as it can make the curd runny and the cookie base soggy. Always let the cookies cool a little before dusting with extra powdered sugar, if desired.
FAQs
Can I use homemade lemon curd in Coconut Lemon Curd Cookies?
Absolutely! Homemade lemon curd adds a fresh, tangy brightness that’s hard to beat. If you have a favorite recipe, use it—just let it cool completely before filling your cookies.
What if I don’t have coconut extract?
No worries—you can simply leave it out. The shredded coconut provides plenty of coconut flavor, but if you want a little extra boost, coconut extract is lovely.
Do these cookies travel well?
Yes! Once cooled completely, Coconut Lemon Curd Cookies are sturdy enough for lunchboxes, cookie tins, and care packages. Just separate layers with parchment so the curd centers stay neat.
Can I make Coconut Lemon Curd Cookies gluten-free?
You can substitute a good quality 1-to-1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but the flavor will still be delicious.
Is it possible to make them ahead?
Definitely. You can prepare the cookie dough a day ahead and refrigerate it, then bake and fill with lemon curd when you’re ready. You can also bake and assemble the cookies a couple of days in advance, as they keep well if stored properly.
Final Thoughts
I can’t recommend Coconut Lemon Curd Cookies enough—each bite brings a burst of sunshine and tropical sweetness that’s sure to brighten up any day. If you’re craving something unique, a bit zesty, and full of comfort, these cookies have your name written all over them. Give them a try, and I promise, they’ll earn a spot in your favorite recipes, too!
Print
Coconut Lemon Curd Cookies Recipe
- Total Time: 29 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Coconut Lemon Curd Cookies are a delightful combination of sweet coconut, tangy lemon curd, and buttery cookie base. Perfect for any occasion, these easy-to-make cookies will impress your family and friends with their delicious flavor.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup sweetened shredded coconut
Topping:
- 1/3 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 mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add egg and extracts: Add the egg yolk, vanilla extract, and coconut extract (if using), and mix until combined.
- Mix in dry ingredients: Stir in the flour and salt until a dough forms. Fold in the shredded coconut.
- Shape the cookies: Scoop 1-tablespoon portions of dough, roll into balls, and place on the prepared baking sheet. Press an indentation into each cookie.
- Fill and bake: Fill each indentation with lemon curd. Bake for 12–14 minutes until lightly golden. Cool on a wire rack.
- Dust with sugar: Dust with powdered sugar before serving, if desired.
Notes
- For a stronger lemon flavor, add lemon zest to the dough.
- Store cookies in the fridge; best consumed within 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
