Description
Delightful buttery cookies filled with zesty lemon curd and rolled in sweet coconut flakes. Perfect for a refreshing treat.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 1/2 cup lemon curd
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to butter mixture until combined.
- Fold in 1/2 cup shredded coconut. Chill dough for 30 minutes.
- Roll dough into 1-inch balls, flatten slightly, and place on prepared sheets. Make an indentation in each center.
- Fill each indentation with 1/2 teaspoon lemon curd. Sprinkle remaining coconut over tops.
- Bake for 12-15 minutes or until edges are golden. Cool on sheets for 5 minutes, then transfer to wire racks.
Notes
You can customize the seasonings to taste. For extra lemon flavor, add 1 teaspoon lemon zest to the dough.