Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup shredded coconut (unsweetened)
- ½ cup butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ cup lemon curd
- ½ teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and lemon zest, and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Use a spoon or cookie scoop to form dough balls and place them on the prepared baking sheet.
- Make a small indentation in the center of each cookie with your thumb.
- Fill each indentation with about 1 teaspoon of lemon curd.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Enjoy your heavenly coconut lemon curd cookies with a burst of tangy sweetness!
Let me know if you want to make any tweaks or need further tips on baking!