Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream Butter & Sugars
Cream together butter, granulated sugar, and powdered sugar until light and fluffy (2-3 minutes). Beat in egg, vanilla, and coconut extract.
Step 3: Add Dry Ingredients
Whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing on low speed until combined. Stir in coconut.
Step 4: Shape the Cookies
Scoop tablespoon-sized portions of dough into balls. Place on baking sheets, 2 inches apart. Make an indentation in the center of each ball.
Step 5: Bake
Bake for 10-12 minutes, or until edges are lightly golden. Cool on baking sheets for 5 minutes before transferring to a wire rack.
Step 6: Add Lemon Curd
Once completely cool, spoon about 1/2 teaspoon of lemon curd into each indentation.
Cook’s Notes
- Lemon Curd: Use store-bought or homemade.
- Coconut Extract: Optional, but enhances flavor.
- Storage: Store in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking.
Variations
Lime Curd Cookies
Substitute lime curd for lemon curd.
Chocolate Drizzle
Drizzle with melted white or dark chocolate.
Almond Coconut Cookies
Add 1/2 teaspoon almond extract and top with toasted sliced almonds.
Serving Suggestions
- Enjoy with tea for an elegant afternoon snack.
- Add to a dessert platter for a pop of color and flavor.
- Make a delightful homemade gift.
Frequently Asked Questions
Can I make these ahead?
Yes! Make the dough ahead and refrigerate for up to 24 hours. Bake cookies ahead and add curd before serving.
How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Can I freeze them?
Yes, freeze baked (unfilled) cookies for up to 3 months. Thaw and add lemon curd before serving.
Enjoy these delightful cookies – a perfect blend of sweet and tangy! Let us know how yours turned out!