Welcome, cookie lovers! Are you looking for a unique and mouthwatering treat that combines the tropical taste of coconut with the tartness of lemon curd? You’re in for a sweet surprise! These Lemon Curd Coconut Cookies are the perfect balance of zesty and sweet, with a chewy coconut base and a luscious lemon filling. Whether you’re baking for a special occasion or simply indulging in a delightful snack, this recipe will quickly become a household favorite.
Introduction
Coconut cookies have always been a beloved treat around the world, but when you fill them with lemon curd, you take them to a whole new level. This Lemon Curd Coconut Cookies recipe brings together the best of both worlds — the tropical flavor of coconut and the refreshing, tangy twist of lemon curd.
Imagine biting into a soft, coconutty cookie with a surprise burst of tangy lemon in the middle. It’s like a ray of sunshine in every bite! These cookies are perfect for afternoon tea, dessert, or whenever you’re in the mood for a little citrus sweetness.
Ingredients
To prepare these comforting Lemon Curd Coconut Cookies, you’ll need the following ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sweetened shredded coconut
- ½ cup lemon curd (store-bought or homemade)
- ¼ cup toasted coconut flakes (for topping)
- Powdered sugar (optional, for dusting)
Feel free to substitute the lemon curd with other fruit curds like raspberry or lime for a twist. If you’re gluten-free, you can also swap the all-purpose flour for a gluten-free baking blend, but the texture might be slightly different.
How to Make Lemon Curd Coconut Cookies
Follow these steps to create your own batch of delicious Lemon Curd Coconut Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes of mixing with an electric mixer. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract for extra flavor.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tougher cookie.
- Gently fold in the shredded coconut until evenly distributed throughout the dough.
- Scoop out small portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Create an indentation in the center of each cookie using your thumb or the back of a spoon. This will hold the lemon curd filling.
- Fill each indentation with about 1 teaspoon of lemon curd.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled, sprinkle toasted coconut flakes on top, and if desired, dust lightly with powdered sugar for an added touch of sweetness.
Helpful Tips
- If you want extra crispy edges, press the cookies a bit flatter before baking.
- For a stronger coconut flavor, toast the shredded coconut before folding it into the dough.
- Always ensure your butter is at room temperature to achieve a smooth, creamy texture when mixing with sugar.
Cooking Tips
To make the process even smoother, here are a few cooking tips for success:
- Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- When filling the cookies with lemon curd, be careful not to overfill, as the curd can overflow while baking.
- For a neater look, use a piping bag to fill the cookies with the lemon curd.
Serving Suggestions
These Lemon Curd Coconut Cookies pair beautifully with a cup of tea or coffee. If you’re hosting a brunch, serve them alongside a light fruit salad or yogurt for a refreshing contrast. For a special touch, consider adding a dollop of whipped cream on top of each cookie just before serving.
Nutritional Information
Here’s a quick overview of the nutritional information for these Lemon Curd Coconut Cookies:
Nutritional Information (per serving)
- Calories: 180
- Carbohydrates: 22g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 60mg
- Potassium: 45mg
- Fiber: 1g
- Sugar: 12g
- Vitamin A: 250IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 0.8mg
These cookies are a delightful indulgence but enjoy them in moderation as part of a balanced diet.
Storage and Leftovers
To keep your Lemon Curd Coconut Cookies fresh:
- Refrigerate: Store the cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, you can refrigerate them for up to 1 week.
- Reheat: If you want to enjoy the cookies warm, pop them in the oven at 300°F for 5-7 minutes to restore their crispness.
If you have leftover lemon curd, it can be used as a topping for pancakes, toast, or even as a dip for fruit!
Frequently Asked Questions (FAQs)
Can I use a different type of curd instead of lemon?
Yes! You can easily substitute the lemon curd with any other fruit curd you prefer, such as lime, orange, or even raspberry curd.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 48 hours. Just bring it to room temperature before baking for best results.
Can I freeze these cookies?
Yes, you can freeze the baked cookies for up to 3 months. Just let them cool completely before storing them in a freezer-safe container.
Related Recipes
If you enjoyed these Lemon Curd Coconut Cookies, you might also love these delicious recipes from our blog:
Conclusion
There you have it! These Lemon Curd Coconut Cookies are a delightful combination of flavors that are sure to impress anyone who tries them. Whether you’re baking them for yourself or sharing them with loved ones, they are a sweet treat that will brighten anyone’s day. Be sure to share your own variations or tips in the comments below — I’d love to hear how they turn out for you! Happy baking!
Print
Lemon Curd Coconut Cookies | Easy & Delicious Recipe
Description
Welcome, cookie lovers! Are you looking for a unique and mouthwatering treat that combines the tropical taste of coconut with the tartness of lemon curd? You’re in for a sweet surprise! These Lemon Curd Coconut Cookies are the perfect balance of zesty and sweet, with a chewy coconut base and a luscious lemon filling. Whether you’re baking for a special occasion or simply indulging in a delightful snack, this recipe will quickly become a household favorite.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sweetened shredded coconut
- ½ cup lemon curd (store-bought or homemade)
- ¼ cup toasted coconut flakes (for topping)
- Powdered sugar (optional, for dusting)
Feel free to substitute the lemon curd with other fruit curds like raspberry or lime for a twist. If you’re gluten-free, you can also swap the all-purpose flour for a gluten-free baking blend, but the texture might be slightly different.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes of mixing with an electric mixer. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract for extra flavor.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tougher cookie.
- Gently fold in the shredded coconut until evenly distributed throughout the dough.
- Scoop out small portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Create an indentation in the center of each cookie using your thumb or the back of a spoon. This will hold the lemon curd filling.
- Fill each indentation with about 1 teaspoon of lemon curd.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled, sprinkle toasted coconut flakes on top, and if desired, dust lightly with powdered sugar for an added touch of sweetness.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- If you want extra crispy edges, press the cookies a bit flatter before baking.
- For a stronger coconut flavor, toast the shredded coconut before folding it into the dough.
- Always ensure your butter is at room temperature to achieve a smooth, creamy texture when mixing with sugar.
