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Coconut Lemon Curd Cookies

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Coconut lemon curd cookies are a tropical, citrusy treat featuring chewy coconut cookie bases filled with tangy lemon curd. These soft, buttery cookies are easy to make, visually striking, and perfect for spring and summer desserts.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 12–14 minutes
  • Total Time: 30 minutes
  • Yield: 20–24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup sweetened shredded coconut
  • 1/4 teaspoon salt
  • 1/4 cup lemon curd (store-bought or homemade)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the egg yolk and vanilla extract, and mix until combined.
  4. Stir in the flour and salt until just mixed, then fold in shredded coconut to form a soft dough.
  5. Scoop tablespoon-sized portions and roll into balls. Place on baking sheet.
  6. Press a small indent into the center of each dough ball using your thumb or the back of a spoon.
  7. Fill each indent with about 1/2 teaspoon of lemon curd.
  8. Bake for 12–14 minutes, until the edges are golden and coconut is toasted.
  9. Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Add lemon zest to the dough for extra citrus flavor.
  • Drizzle cooled cookies with melted white chocolate for a decorative finish.
  • Try chopped macadamia nuts or a splash of coconut extract for a tropical twist.
  • Chill dough for 15–20 minutes for more defined shapes if desired.
  • Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://elladishes.com/coconut-lemon-curd-cookies/