Description
Heavenly Coconut Lemon Curd Cookies
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup lemon curd
1/2 cup shredded coconut, toasted
Extra shredded coconut for topping
Directions:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Form the dough into 1-inch balls and make a thumbprint in the center of each. Fill each indent with lemon curd and sprinkle with toasted coconut.
Bake at 350°F (175°C) for 12-15 minutes or until the edges are golden. Sprinkle with extra coconut immediately after removing from the oven.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 24 cookies
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Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is truly softened to room temperature for proper creaming. Use a stand mixer or electric hand mixer on medium speed to beat the butter and sugar for a full 3-4 minutes until pale and fluffy. This incorporates air for a lighter texture. When adding the dry ingredients, mix on the lowest setting just until no flour streaks remain; overmixing develops gluten and leads to tough cookies. For uniform thumbprints, use the back of a rounded 1/2 teaspoon measure to create neat, deep wells. Pre-toast your coconut in a dry skillet over medium heat for 2-3 minutes until golden for maximum flavor.
Serving Suggestions
These elegant cookies are versatile. For a sophisticated dessert, serve them alongside a scoop of vanilla bean ice cream or a dollop of whipped mascarpone. They pair beautifully with afternoon tea or coffee. For a festive platter, arrange them with dark chocolate-dipped strawberries. To gift, layer them in a decorative tin with parchment paper between layers.
How-to Summary
In summary, create these cookies by: 1) Whisking dry ingredients. 2) Creaming butter and sugar, then adding wet ingredients. 3) Combining wet and dry mixes. 4) Forming balls, adding thumbprints, filling with curd, and topping with toasted coconut. 5) Baking at 350°F until golden. 6) Adding a final coconut sprinkle after baking.
Frequently Asked Questions
Can I use store-bought lemon curd? Absolutely. A high-quality store-bought curd works perfectly and saves time. For a brighter flavor, look for brands with real lemon juice high on the ingredient list.
How do I store these cookies? Store in an airtight container at room temperature for up to 4 days. Place parchment between layers to prevent sticking. The lemon curd filling will soften the cookies slightly over time.
Can I freeze the dough? Yes. Form the dough balls, make the thumbprint, but do not fill. Freeze solid on a tray, then transfer to a freezer bag. When ready to bake, thaw slightly, fill with curd, add coconut, and bake, adding 1-2 minutes to the time.
My curd sank during baking. What happened? This often means the thumbprint wasn’t deep enough. Ensure you create a substantial well. Also, avoid overfilling; use just enough curd to fill the indent without overflowing.
Can I use sweetened coconut? You can, but the cookies will be significantly sweeter. We recommend unsweetened shredded coconut to balance the sweet curd and cookie dough.
Common Mistakes to Avoid
Avoid these pitfalls: Using cold butter, which won’t cream properly. Overmixing the dough after adding flour, which causes toughness. Skipping the toasting of the coconut, which misses a key flavor dimension. Placing cookies on a hot baking sheet, which causes them to spread too much—always use a cool sheet for each batch. Finally, not letting them cool on the sheet for 5 minutes; transferring too early can cause breakage.
Conclusion
These Heavenly Coconut Lemon Curd Cookies are a delightful fusion of tropical coconut and zesty lemon, resulting in a treat that is both impressive and surprisingly simple to make. By following the detailed guide and avoiding common errors, you can achieve bakery-quality results that are perfect for sharing, gifting, or enjoying as a special homemade indulgence. The contrast of the buttery cookie, tart curd, and toasty coconut is truly irresistible.