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For the Lemon Curd:
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 1 lemon
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, cut into pieces
- Pinch of salt
Kitchen Equipment Needed
- Mixing bowls: For preparing the cookie dough and lemon curd.
- Electric mixer: For creaming the butter and sugars.
- Baking sheets: For baking the cookies.
- Parchment paper: To line the baking sheets.
- Saucepan: For making the lemon curd.
- Whisk: For mixing the lemon curd ingredients.
- Cooling rack: To cool the cookies after baking.
How to Make Heavenly Coconut Lemon Curd Cookies
Step 1: Prepare the Lemon Curd
- In a medium saucepan, combine the lemon juice, lemon zest, sugar, and a pinch of salt. Whisk to combine.
- Add the eggs and whisk until fully incorporated.
- Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-15 minutes).
- Remove from heat and stir in the butter pieces until melted and smooth. Transfer the lemon curd to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until set.
Step 2: Make the Cookie Dough
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut until evenly distributed.
Step 3: Bake the Cookies
- Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Step 4: Fill with Lemon Curd
- Once the cookies have cooled completely, spoon or pipe the chilled lemon curd into the indentation of each cookie.
- Optional: sprinkle with additional shredded coconut for garnish.
Tips and Variations
Storage: Store any leftover cookies in an airtight container at room temperature for up to 5 days. The lemon curd can be stored in the refrigerator for up to one week.
Make Ahead: You can prepare the lemon curd a day in advance and store it in the refrigerator until you’re ready to bake the cookies.
Coconut Alternatives: If you prefer a different flavor profile, consider substituting the shredded coconut with chopped nuts or chocolate chips for a delicious variation.
Gluten-Free Option: For a gluten-free version, use a gluten-free all-purpose flour blend.
How to Serve Heavenly Coconut Lemon Curd Cookies
These cookies are delightful on their own, but they pair beautifully with a variety of beverages. Here are a few suggestions:
- Tea or Herbal Infusion: The citrus notes of the cookies complement a nice cup of Earl Grey or chamomile tea.
- Coffee: A rich coffee pairs well with the sweet and tart flavors of the cookies.
- Lemonade: For a refreshing treat, serve alongside a glass of iced lemonade.
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