Description
Hello, food lovers! Welcome to another delightful journey in the kitchen where we’ll explore a tropical treat that’s both tangy and sweet. Today, we’re baking Coconut Lemon Curd Cookies, a recipe that blends the refreshing zest of lemon curd with the nutty warmth of toasted coconut. Perfect for any occasion, these cookies are a tropical getaway for your taste buds! Ready to bake up some sunshine? Let’s dive in!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut, toasted
- 1/2 cup lemon curd (for topping)
- 1/4 cup additional toasted coconut (for topping)
For those with dietary restrictions, feel free to substitute the butter with a vegan alternative or swap the all-purpose flour for a gluten-free blend. Just keep in mind that these changes may alter the cookie’s texture slightly but will still taste delicious!
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy. This step is crucial to achieve that perfect cookie texture.
- Stir in the vanilla extract to add depth to the flavor.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture and mix until just combined. Be careful not to overmix, as it can make the cookies tough.
- Gently fold in the toasted coconut. This gives the cookies a beautiful crunch and adds to the tropical theme.
- Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet. Press a small indentation into the center of each cookie. This will hold the lemon curd later.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden. The smell of coconut and vanilla will fill your kitchen!
- Once baked, allow the cookies to cool slightly. Then, spoon a dollop of lemon curd into the center of each cookie and sprinkle additional toasted coconut on top.
- Let the cookies cool completely before serving or storing.
Pro Tip: If you prefer a tangier flavor, feel free to add extra lemon zest to the curd for an extra citrus punch!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Chill the dough: If you find your dough is too soft to handle, chill it for 15-20 minutes before scooping. This helps to firm it up, making it easier to shape.
- Toasting the coconut: Make sure to keep a close eye while toasting your coconut. It can go from golden to burnt very quickly. Stir it frequently for even toasting.
- Lemon curd tip: Store-bought lemon curd works great, but if you want to make your own, it’s simple! Just make sure it’s cooled before using it as a topping.