Go Back
+ servings

Coconut Lemon Curd Thumbprint Cookies

These lemon curd thumbprint cookies feature a buttery coconut shortbread cookie filled with tangy homemade lemon curd. - a pretty addition to any cookie tray!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 18 cookies
Calories 139kcal

Ingredients

Lemon Curd

  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 2 tablespoons unsalted butter, softened

Cookies

  • 1/2 cup flaked sweetened coconut
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar and additional flaked sweetened coconut for garnish

Instructions

Lemon Curd

  • In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer. Whisk egg yolks, sugar, lemon juice, and zest into the top bowl of double boiler and place on top of bottom pot of simmering water.
  • Whisk lemon curd continuously so the egg yolks don't curdle. Continue whisking over simmering water until curd becomes smooth and thickened, about 8-10 minutes. Remove curd from heat and immediately add butter, 1 tablespoon at a time whisking well after each addition.
  • Allow lemon curd to cool slightly, then place plastic wrap directly on surface of lemon curd and place in refrigerator.

Cookies

  • Place coconut in a food processor and pulse several times until a fine, chopped consistency. Set aside for a moment.
  • In a large bowl, beat butter and sugar together until completely creamy, about 3 minutes of mixing. Beat in egg and vanilla until smooth. Combine coconut, flour, baking powder, and salt. Beat flour mixture into liquid until a soft dough forms.
  • Roll dough into 1-in. balls and place 2 inches apart on a parchment-lined baking sheet. Use your thumb to make a small indentation in each cookie.
  • Chill dough balls in freezer 10–15 minutes (or in fridge 30 minutes) until dough balls are stiff.
  • Preheat oven to 350F. Remove dough balls from freezer or fridge and bake cookies at 350F for 11–15 minutes or until edges just begin to brown.
  • Use the back of a tablespoon to re-indent thumbprints if cookies have lost their thumbprint shape during baking. Cool cookies on baking sheet 10 minutes then transfer to a wire cooling rack.
  • Spoon lemon curd into thumbprints, being careful not to overfill. Allow to cool completely, then dust cookies with powdered sugar and coconut. Enjoy!

Notes

Storing Instructions
Store cookies in a sealed container at room temperature up to 3 days.

Nutrition

Serving: 1cookie | Calories: 139kcal | Carbohydrates: 15.5g | Protein: 1.7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 82mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 8.6g | Calcium: 13mg | Iron: 1mg