Coconut Lemon Curd Cookies — Bright, Irresistible Tropical Treats

Thank you so much for stopping by—I’m Poulef, thrilled to share this sunshine‑y recipe with you! I promised tropical bliss, and these Coconut Lemon Curd Cookies deliver: buttery cookies kissed with shredded coconut, each crowned with zesty lemon curd. Don’t forget, you can subscribe for more recipes by email at the end of this post!

Overview of Recipe Content

These Coconut Lemon Curd Cookies are the ideal sweet treat—bright enough for spring and summer, cozy enough for year‑round baking. They’re crisp‑tender cookies with coconut’s tropical sweetness, topped by smooth, tangy lemon curd. You’ll love the balance of textures and flavors: buttery crumb, chewy coconut, and silky citrus topping.

Ingredient list

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• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup powdered sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2¼ cups all‑purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1½ cups sweetened shredded coconut

For the lemon curd (prepare fresh or use store‑bought):

• ¾ cup fresh lemon juice (about 3 lemons)
• Zest of 2 lemons
• ½ cup granulated sugar
• 3 large egg yolks
• 3 Tbsp unsalted butter, cut into pieces

Tools needed

• Mixer (stand or hand)
• Baking sheets
• Parchment or silicone mats
• Small saucepan
• Whisk
• Cooling rack

Substitutions & additions

• Use unsweetened coconut to reduce sweetness
• Swap lemon curd for lime curd or passion fruit curd for variation
• Stir in a tablespoon of toasted coconut flakes for extra crunch

How to Make Coconut Lemon Curd Cookies

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1. Preheat your oven to 350°F (175 °C), and line baking sheets with parchment.
2. In a large bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla.
4. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry mixture to the wet ingredients until just mixed.
5. Fold in shredded coconut.
6. Scoop dough—about 2 Tbsp each—onto baking sheets, spacing about 2 inches apart.
7. Bake for 12–14 minutes, until edges are lightly golden. Cool on sheet for 5 minutes, then transfer cookies to a rack.
8. When cookies are cool, spread or pipe about 1 tsp of lemon curd on top of each.

While you wait for cookies, here’s how to make lemon curd:

• Whisk lemon juice, zest, sugar, and yolks in a saucepan over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
• Remove from heat, whisk in butter until smooth. Transfer to a bowl, cover surface with plastic wrap, and chill until cooled.

Every bite brings buttery richness, coconut chew, and a bright citrus punch—pure joy!

What to Serve with Coconut Lemon Curd Cookies

These are delightful on their own, but here are a few pairings:

• A cooling glass of iced herbal tea or lemonade
• A scoop of vanilla bean ice cream for extra indulgence
• With a platter of fresh fruit—berries, pineapple, kiwi—for a tropical tasting spread

Tips for Making It Perfect

• Be careful not to overbake—edges should be just golden; centers stay soft.
• Chill dough briefly if it seems too soft for scooping.
• Lemon curd spreading tip: use a piping bag or resealable plastic bag with the corner snipped for neat tops.
• To prep ahead, make the curd up to 3 days in advance and store in the fridge.

Storage Instructions

• Store cookies in an airtight container at room temperature for up to 3 days.
• Refrigerate with lemon curd if stored longer—consume within 5 days.
• To freeze: store cookie halves (without curd) in a freezer bag for up to 2 months. Thaw, then top with freshly made curd before serving.

General Information

Lemon curd is an English classic—tangy yet rich, made by gently cooking citrus juice with egg yolks and butter—and pairs beautifully with coconut, which adds tropical sweetness and a chewy texture. These cookies balance old‑world elegance and island flair, perfect for spring brunch, afternoon tea, or gifting.

Looking for more citrus‑oriented recipes? You might enjoy these on Poulef’s site:

• 💡 Flourless Coconut Greek Yogurt Cake – A Moist & Healthy 7‑Ingredient Dessert
• 💡 Lemon Yogurt Cake – 5 Joyful Reasons to Love This Luscious Recipe
• 💡 Chewy Coconut Squares: The Irresistibly Gooey Coconut Delight

Frequently Asked Questions

Can I use instant lemon pudding instead of homemade curd?
You can, but it won’t have the same creamy, tangy richness. Homemade curd really elevates the cookie.

What if I’m dairy‑free?
Use vegan butter and coconut oil in the dough, and try a dairy‑free lemon curd recipe (available online).

Can I make lemon curd without eggs?
You could try a vegan version using cornstarch and coconut milk, but flavor and texture will differ.

Is it okay to use unsweetened coconut?
Absolutely! You’ll reduce sugar slightly and highlight lemon more. You may want to reduce granulated sugar by a couple tablespoons.

How big should the cookies be for perfect baking?
About 2 Tbsp of dough per cookie gives a tender center and crisp edge.

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Conclusion

These Coconut Lemon Curd Cookies are positively divine—tropical, tangy, and sure to brighten any cookie exchange! If you love lemon desserts, check out these other favorites: Lemon Yogurt Cake or Flourless Coconut Greek Yogurt Cake. I’m so glad you’re here—happy baking, and sending you lots of recipe love!

Interactive Elements

I’d love to hear from you: leave a review, drop a comment, or share a photo on Pinterest and tag me at https://www.pinterest.com/poulefrecipe/. Seeing your creations truly makes my day!

Nutritional Information

Serving (1 cookie + curd)	Calories	Fat	Carbs	Fiber	Protein
Approx. per serving	180 kcal	10 g	18 g	1 g	2 g

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