Heavenly Coconut Lemon Curd Cookies
Ingredients:
For the Coconut Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup shredded sweetened coconut
For the Lemon Curd Filling:
1/2 cup store-bought lemon curd (or homemade
Instructions:
For the Coconut Cookies:
Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
Bake:
Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and allow to cool for 5 minutes. If needed, gently press the indentation again while the cookies are still warm.
Fill with Lemon Curd:
Once the cookies have cooled, spoon about 1/2 teaspoon of lemon curd into the center of each cookie.
Serve:
Serve these delightful cookies at room temperature. Garnish with extra shredded coconut if desired. Store in an airtight container in the refrigerator for up to one week.
Prep Time: 15 minutes | Baking Time: 12 minutes | Total Time: 27 minutes
Kcal: 140 kcal | Servings: 24 cookies
