Indulge in a bite of tropical heaven with these Tropical Bliss Coconut Lemon Curd Cookies. Imagine a buttery coconut-infused cookie, delicately crumbly yet melt-in-your-mouth soft, paired with a tangy homemade lemon curd filling that’s bursting with citrusy brightness. These cookies bring together the rich sweetness of coconut and the zing of lemon in a treat that’s perfect for any occasion—be it a summer party, a family gathering, or a simple moment of indulgence. The balance of textures and flavors makes these cookies irresistible, leaving you dreaming of tropical beaches.
Ingredients:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
For the Lemon Curd Filling:
- 1/2 cup fresh lemon juice (from about 2 large lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter, cut into small cubes
Optional Toppings:
- Powdered sugar, for dusting
- Additional shredded coconut, toasted
Instructions:
- Prepare the Cookies : Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla and coconut extracts. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut until evenly distributed. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
- Make the Lemon Curd Filling : In a small saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks over medium heat. Add the butter cubes and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and strain the lemon curd through a fine-mesh sieve to remove any lumps. Let it cool completely.
- Assemble the Cookies : Spoon a dollop of cooled lemon curd onto the flat side of one cookie, then top with another cookie to create a sandwich. Dust the tops with powdered sugar and sprinkle toasted shredded coconut for an extra touch of flavor and texture.
Conclusion:
These Tropical Bliss Coconut Lemon Curd Cookies are a treat for the senses, combining the warm, sweet notes of coconut with the tangy freshness of lemon. Their vibrant flavors and delightful textures make them a showstopper dessert that’s as beautiful as it is delicious. Whether you serve them at a gathering or enjoy them on your own, these cookies are bound to transport you to a tropical paradise with every bite. Happy baking!
Tropical Bliss Coconut Lemon Curd Cookies
These Tropical Bliss Coconut Lemon Curd Cookies aresoft, coconut-infused cookies paired with a zesty homemade lemon curd filling.Perfect for summer parties or personal indulgence, these cookies are bursting with tropical flavors that melt in your mouth.
Ingredients
For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
For the Lemon Curd Filling:
- 1/2 cup fresh lemon juice from about 2 large lemons
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter cut into small cubes
Optional Toppings:
- Powdered sugar for dusting
- Additional shredded coconut toasted
Instructions
- Prepare the Cookies : Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla and coconut extracts. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut until evenly distributed. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
- Make the Lemon Curd Filling : In a small saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks over medium heat. Add the butter cubes and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and strain the lemon curd through a fine-mesh sieve to remove any lumps. Let it cool completely.
- Assemble the Cookies : Spoon a dollop of cooled lemon curd onto the flat side of one cookie, then top with another cookie to create a sandwich. Dust the tops with powdered sugar and sprinkle toasted shredded coconut for an extra touch of flavor and texture.