Coconut Lemon Curd Cookies Recipe
If you’re looking for a cookie that captures sunshine on a plate, Coconut Lemon Curd Cookies are your new go-to treat. Imagine a tender, buttery cookie rolled in sweet coconut, crowned with a dollop of tangy lemon curd, and finished with a snowy dusting of powdered sugar. These cookies are pure delight, combining tropical flavors and citrus brightness in every bite. Whether you’re hosting a spring brunch, needing a pick-me-up with your afternoon tea, or just craving something fresh and delicious, Coconut Lemon Curd Cookies will absolutely steal the show.
Ingredients You’ll Need
One of the best things about Coconut Lemon Curd Cookies is how each simple ingredient plays a starring role in flavor and texture. With just a handful of pantry staples and a jar of zippy lemon curd, you’ll have everything you need to create a treat that’s both elegant and effortless.
- Butter: Use unsalted butter, softened to room temperature, for a rich and tender cookie base.
- Granulated sugar: Adds just the right amount of sweetness and helps the cookies achieve a light, fluffy texture.
- Egg yolks: Bring richness and depth, making the cookies extra soft and flavorful.
- Vanilla extract: Enhances all the other flavors and gives the cookies that classic homemade aroma.
- All-purpose flour: The backbone of the dough, providing structure without making the cookies heavy.
- Salt: Just a touch balances the sweetness and brightens all the flavors.
- Sweetened shredded coconut: Rolls the cookies in irresistible texture and adds a tropical, toasty note.
- Lemon curd: The tangy, luscious star of the show—store-bought or homemade, it’s what makes these cookies unforgettable.
- Powdered sugar (optional): A light dusting adds a beautiful finish and a hint of extra sweetness.
How to Make Coconut Lemon Curd Cookies
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze. This small step ensures your Coconut Lemon Curd Cookies bake evenly and release easily after baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This aerates the dough, giving your cookies a delicate, melt-in-your-mouth texture that everyone will love.
Step 3: Add Egg Yolks and Vanilla
Mix in the egg yolks and vanilla extract until everything is beautifully combined. The yolks add richness, while the vanilla infuses the dough with a warm, inviting aroma. You’ll notice the dough start to look glossy and smooth at this stage.
Step 4: Incorporate Dry Ingredients
Gradually add the all-purpose flour and salt to your wet ingredients. Mix just until a soft dough forms—be careful not to overwork it, as this keeps the cookies tender. The dough should be pliable and easy to roll.
Step 5: Shape and Coat in Coconut
Using your hands, roll the dough into 1-inch balls. Then, one by one, roll each ball in sweetened shredded coconut, pressing gently so the coconut sticks. This step gives Coconut Lemon Curd Cookies their signature look and delightful texture.
Step 6: Make Indentations and Fill with Lemon Curd
Arrange the coconut-coated dough balls on your prepared baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a spoon, gently press an indentation into the center of each cookie. Fill each well with about 1 teaspoon of lemon curd—don’t skimp, this is where the magic happens!
Step 7: Bake to Perfection
Bake the cookies for 12 to 14 minutes, or until they’re just turning golden at the edges. Keep a close eye—they should stay pale in the center for that soft, dreamy texture. Once baked, let them cool completely on a wire rack before dusting with powdered sugar if you like.
How to Serve Coconut Lemon Curd Cookies
Garnishes
A simple dusting of powdered sugar is classic and elegant, but you can also zest a little fresh lemon over the top for extra color and zing. For a special touch, a few toasted coconut flakes sprinkled on each cookie really pop visually and flavor-wise.
Side Dishes
Pair your Coconut Lemon Curd Cookies with a pot of Earl Grey tea, a creamy latte, or a tall glass of cold milk. They’re the perfect finish to a brunch spread alongside fresh berries or a fruit salad. For a dessert tray, try serving them with chocolate-dipped strawberries or mini meringues.
Creative Ways to Present
Arrange these cookies on a tiered cake stand for a tea party, or gift them in a pretty tin lined with parchment. For a festive look, place each cookie in a colorful cupcake liner. If you’re hosting a spring shower or garden party, stack them in a pyramid on a platter and garnish with edible flowers for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Coconut Lemon Curd Cookies in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to five days, making them perfect for prepping ahead or enjoying throughout the week.
Freezing
These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze until solid, then transfer to a zip-top freezer bag or airtight container. They’ll keep their flavor and texture for up to two months. Just be sure to thaw them in the fridge so the lemon curd stays creamy.
Reheating
If you’d like to revive that fresh-from-the-oven feel, let the cookies come to room temperature, then warm them very briefly in a low oven (about 300°F) for a few minutes. Be careful not to overheat, as the lemon curd should remain soft and luscious, not runny.
FAQs
Can I use homemade lemon curd instead of store-bought?
Absolutely! Homemade lemon curd adds a personal touch and can be even more flavorful than store-bought. Just make sure it’s thick enough to stay put in the cookie centers during baking.
What if I only have unsweetened coconut?
You can use unsweetened coconut, but the cookies will be a little less sweet and less chewy. If you like, toss the coconut with a tablespoon of sugar before rolling the dough balls for that classic flavor and texture.
Can I make Coconut Lemon Curd Cookies gluten-free?
Yes, simply substitute your favorite 1-to-1 gluten-free baking flour for the all-purpose flour. The cookies may be slightly more delicate, so handle them gently when shaping and filling.
How do I prevent the cookies from spreading too much?
If your dough feels very soft, chill it in the fridge for 20 to 30 minutes before rolling into balls. This helps the cookies keep their shape and hold the lemon curd in the center.
Is it okay to use bottled lemon juice for the curd?
For the best flavor in Coconut Lemon Curd Cookies, use fresh lemon juice if you’re making your own curd. Bottled juice can lack the vibrant, zesty taste that really makes these cookies shine.
Final Thoughts
There’s just something joyful about baking and sharing Coconut Lemon Curd Cookies. They’re bright, buttery, and bursting with personality in every bite. I hope you’ll give this recipe a try soon—once you taste that coconut crunch and lemony center, they’ll be a staple at all your gatherings!
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Coconut Lemon Curd Cookies Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Coconut Lemon Curd Cookies are a delightful blend of buttery shortbread topped with tropical shredded coconut and tangy lemon curd. Perfectly baked until golden with a soft center, they make an irresistible spring dessert or a tropical treat anytime.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Topping
- 1 cup sweetened shredded coconut
- 1 cup lemon curd
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick.
- Make the Dough: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which ensures a tender cookie texture. Then, mix in the egg yolks and vanilla extract until fully combined.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring until a soft dough forms, making sure not to overmix for a tender bite.
- Shape Cookies: Roll the dough into 1-inch balls. To coat them evenly, roll each ball in the sweetened shredded coconut, which adds a flavorful tropical crunch.
- Form Indentations: Place the coconut-coated dough balls onto the lined baking sheet. Using your thumb or the back of a spoon, gently press an indentation in the center of each cookie, creating space for the lemon curd filling.
- Fill with Lemon Curd: Spoon about 1 teaspoon of lemon curd into each indentation, adding the perfect tangy contrast to the buttery cookie.
- Bake: Bake the cookies for 12 to 14 minutes, or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool and Finish: Let the cookies cool completely on a wire rack to set. Optionally, dust with powdered sugar before serving for a delicate sweet finish.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For a tropical twist, try adding a bit of lime zest to the lemon curd before filling the cookies to brighten the flavor.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
