Buttery coconut cookies topped with tangy lemon curd—it’s tropical, tart, and utterly irresistible!

Scale

1 cup 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:

¾ cup lemon juice

Zest of 2 lemons

½ cup sugar

3 egg yolks

3 Tbsp butter

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1. Preheat oven, line sheets

2. Cream butter & sugars

3. Add eggs & vanilla

4. Mix in dry ingredients

5. Fold in coconut

6. Scoop dough & bake 12‑14 min

7. Cool, then top with lemon curd

Don’t overbake—edges only golden.

Pipe curd for neat presentation.

Make curd ahead and chill.