Coconut Cookies with Lemon Curd Filling

Springtime calls for sunny desserts that brighten the season’s celebrations. With zesty lemon curd sandwiched between toasty coconut cookies, this recipe hits all the bright and lightly sweet notes we need this time of year. Beyond these cookies, you will find so many uses for the lemon curd itself. Serve it with fresh fruit, dollop it on a slice of pound cake, fill cupcakes, or enjoy it by the spoonful.

Much as the winter holidays wouldn’t be complete without a linzer cookie on the dessert table, these coconut sandwich cookies have become a spring staple in my home. Flower cut-outs allow the sunny color of the filling to pop through. They also remind me that we are entering peak gardening season, but you could opt for any design that reflects what you love most about the transition to spring and eventual summer.

Ingredients

Lemon Curd

¾ cup fresh lemon juice
Zest from ½ lemon
¾ cup granulated sugar
6 tablespoons unsalted butter
3 eggs
2 egg yolks

Coconut Cookies

1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
8 tablespoons unsalted butter, softened
½ cup granulated sugar
1 egg
½ teaspoon vanilla extract
¼ cup shredded unsweetened coconut

Yields about 14, 2 ¼-inch sandwich cookies

How to Make the Lemon Curd

Similar in consistency to pudding, lemon curd is a cooked filling thickened with eggs. The steps below will help ensure your curd is smooth

Combine the lemon juice and zest, sugar, and butter in a nonreactive saucepan, such as stainless steel.  Heat on medium until the butter melts.

Whisk the eggs and egg yolks in a heatproof bowl and slowly pour the warm mixture into the eggs, whisking constantly. This steps helps to ensure that the eggs aren’t cooked by the hot liquid.

Return the filling to the saucepan.  Whisk over medium heat until it thickens to the consistency of pudding, making sure not to boil.

Strain lemon curd through a fine mesh sieve set over a clean heatproof bowl.  This helps to catch any bits of egg that may have been unintentionally scrambled. Put a piece of parchment on the top of the curd if desired to prevent a skin from forming. 

Refrigerate covered until ready to use.

How to Make the Coconut Cookies

With toasty coconut flavor, these cookies can also be enjoyed on their own or with your favorite jam as a filling. Layering lemon curd in between takes them to the next level, which is my favorite way to enjoy them.

Combine the flour, baking powder, and salt and set aside.

Cream softened butter and sugar using a stand mixer fitted with the paddle attachment until light and fluffy.  Add egg and vanilla extract and mix until combined. Add flour in increments, mixing on low, until dough comes together. Stir in shredded coconut.

Shape dough into a cohesive disk on a piece of plastic wrap, then wrap completely and refrigerate for 2 hours.

When ready to bake the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Roll dough between two lightly floured pieces of parchment to about ¼-inch thickness using 2 ¼-inch cookie cutters.  Cut smaller shapes from the middle of half the cookies to make tops.

Bake for about 10 minutes on the middle oven rack or until cookies are lightly golden around the bottom edge.  The cookies will remain light.  Transfer to wire cooling rack when sturdy enough to move.  Cool completely before filling.

How to Assemble the Coconut Sandwich Cookies

When ready to assemble, optionally sprinkle confectioners’ sugar on the cookie tops.  Spread a layer of cooled lemon curd on the bottom cookies then gently place top pieces over filling.

Since the lemon curd should remain refrigerated, fill the cookies shortly before serving. This allows you to store the cookies at room temperature and keep the lemon curd safely chilled.