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Coconut Lemon Curd Cookies

Coconut Lemon Curd Cookies are a tropical delight that perfectly blends the zesty brightness of fresh lemon with the sweetness of coconut. Each cookie features a crunchy exterior and a soft, creamy interior, making them irresistibly delicious. Ideal for any occasion, from casual family gatherings to festive celebrations, these cookies encapsulate summer in every bite with their vibrant flavors. Not only are they easy to prepare, but they also make charming gifts when beautifully packaged. Treat yourself and your loved ones to these scrumptious cookies that promise a taste of paradise.

  • Total Time: 30 minutes
  • Yield: Approximately 24 cookies 1x

Ingredients

Scale
  • 1 cup all-purpose flour, sifted
  • 1 cup unsweetened shredded coconut
  • Zest of 1 lemon
  • 1/2 cup lemon curd (store-bought or homemade)
  • 1/2 cup granulated sugar
  • 1/2 cup butter, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together flour and coconut.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Mix in lemon zest and lemon curd until well combined.
  5. Gradually fold in the dry mixture until just combined.
  6. Drop spoonfuls of dough onto prepared baking sheets, spaced two inches apart.
  7. Bake for 12-15 minutes or until edges are lightly golden; cool on wire racks before serving.
  • Author: Larissa W.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 cookie (25g)
  • Calories: 112
  • Sugar: 6g
  • Sodium: 35mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

Keywords: For thicker cookies, chill the dough for 30 minutes before baking. Experiment with toppings like powdered sugar or melted chocolate for added flair. Store in an airtight container at room temperature for up to one week or freeze for longer storage.