Coconut Lemon Curd Cookies

Coconut lemon curd cookies are a bright, tropical treat that combines buttery coconut cookie bases with tangy, sweet lemon curd centers. These cookies have a soft, chewy texture with a rich, citrusy finish that I absolutely love. They’re eye-catching, delicious, and perfect for spring or summer gatherings—or anytime I’m craving something fresh and indulgent.

Why You’ll Love This Recipe

I love how the toasted coconut in the cookies adds a nutty chew, while the lemon curd brings a zingy pop that balances the sweetness. These cookies are both comforting and refreshing, and they look beautiful on a dessert tray. Whether I make them homemade from scratch or use store-bought lemon curd, they always taste like sunshine in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Egg yolk

• Vanilla extract

• All-purpose flour

• Sweetened shredded coconut

• Salt

• Lemon curd (store-bought or homemade)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, I cream the butter and sugar together until light and fluffy. Then I beat in the egg yolk and vanilla extract.

3. I stir in the flour and salt until just combined, then fold in the shredded coconut to create a soft dough.

4. I scoop tablespoon-sized portions of dough and roll them into balls, then place them on the prepared baking sheet.

5. Using the back of a spoon or my thumb, I gently press a small indent into the center of each dough ball.

6. I fill each indent with about 1/2 teaspoon of lemon curd.

7. I bake the cookies for 12–14 minutes, or until the edges are lightly golden and the coconut starts to toast.

8. After baking, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 20–24 cookies and takes roughly 30 minutes total—15 minutes for prep and 12–14 minutes for baking.

Variations

I sometimes mix a little lemon zest into the dough for extra citrus flavor. If I want a more decadent touch, I drizzle melted white chocolate over the cooled cookies. For a tropical twist, I add chopped macadamia nuts or a splash of coconut extract.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week. The lemon curd stays soft, and the cookies maintain their chew. I don’t reheat them—they’re best enjoyed at room temperature.

FAQs

Can I use homemade lemon curd?

Yes, and I often do when I have some on hand. It adds a fresh, bright flavor, but good-quality store-bought curd works just as well.

Will the lemon curd melt too much in the oven?

It sets slightly but keeps its shape. I only use a small amount in the center to avoid spilling over the edges.

Can I freeze the cookies?

Yes, I freeze the baked cookies (without lemon curd, if possible) and add the curd after thawing, or I freeze them fully assembled and enjoy them once they come to room temperature.

Can I use unsweetened coconut?

Yes, but I prefer sweetened for the best flavor and chewy texture. If using unsweetened, I sometimes add a bit more sugar to the dough.

Do I need to chill the dough?

Not necessarily, but if I want more defined shapes, I chill the dough for 15–20 minutes before shaping and filling.

Conclusion

Coconut lemon curd cookies are a fun, flavorful way to enjoy a mix of tropical and citrusy flavors in a bite-sized treat. I love how easy they are to make, yet they look and taste like something from a bakery. Whether I’m baking for a party or just for myself, these cookies always brighten the day.