Buttery Coconut Lemon Curd Cookies
Soft, buttery cookies filled with bright lemon curd and a touch of coconut sweetness. These zesty treats melt in your mouth and bring a burst of tropical flavor to every bite.
Ingredients
For the cookies:
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup 1 stick unsalted butter, softened
- ½ teaspoon coconut extract optional but recommended
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¾ cup sweetened shredded coconut
For the filling:
- ½ cup lemon curd store-bought or homemade
Optional garnish:
- Powdered sugar for dusting
- Toasted coconut flakes for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Beat butter and sugar until light and fluffy, then mix in egg yolk, vanilla, and coconut extract until smooth.
- Stir in flour and salt just until combined, then fold in shredded coconut. If the dough feels sticky, chill for 10 minutes.
- Scoop 1-inch dough balls and place 2 inches apart on the sheet. Press a small indentation in each and fill with about ½ teaspoon lemon curd.
- Bake 10–12 minutes, until edges turn lightly golden. Cool 5 minutes on the pan, then move to a rack to cool completely.
- Dust with powdered sugar and sprinkle with toasted coconut flakes before serving.