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In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Form the dough into 1-inch balls and make a thumbprint in the center of each. Fill each indent with lemon curd and sprinkle with toasted coconut.
Bake at 350°F (175°C) for 12-15 minutes or until the edges are golden. Sprinkle with extra coconut immediately after removing from the oven.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 24 cookies
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