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
Scale
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
