Lemon Curd Coconut Thumbprint Cookies


Cookies Gluten Free High Altitude Naturally Colorful Desserts No Seed Oils Summer | Published August 6, 2022 by Mimi Council

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Buttery coconut shortbread cookies are filled with Homemade Lemon Curd for a light and sweet cookie that just screams summer! Pair these Lemon Curd Coconut Thumbprint Cookies with a cold glass or milk or even a scoop of vanilla bean ice cream.

If you're looking for more thumbprint cookies, check out my The Best Jam Thumbprint Cookie Recipe, Blackberry Lemonade Thumbprints, or my Gluten Free Jam Thumbprints.

lemon curd coconut thumbprints
homemade lemon curd

These buttery cookies are bursting with coconut flavor and loaded with real coconut. And, they are filled with a sweet and tart homemade Lemon Curd, making them the perfect summer cookie!

If you made my Lemon Curd, then you may be wondering what you can do with it besides put it on toast, waffles, or pancakes. And so today I am sharing this recipe for Lemon Curd Coconut Thumbprint Cookies. This easy thumbprint cookie recipe is light and refreshing, perfect for summer!

Why You'll Love This Recipe

Summery AF: These cookies are the epitome of summer! They are light and zesty. The combination of sweet coconut with zesty lemon curd is perfect for a summer dessert. Not to mention these are beautifully colored thanks to the bright yellow, naturally colored, lemon curd!

Buttery & Sweet: These cookies are a shortbread base, so they are buttery and sweet. The addition of coconut in the cookies gives these a great texture, combined with the smooth lemon curd is so delicious!

Make Ahead: Thumbprints are a great make ahead because they are usually made of a shortbread base. You can easily make these ahead of time for a backyard barbecue.

lemon curd coconut thumbprints

Ingredients

Organic Valley Salted Butter

Costco Kirkland Organic Cane Sugar

Flavorganics Coconut Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour

Food to Live Organic Unsweetened Coconut

Homemade Lemon Curd

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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lemon curd coconut thumbprints

Step by Step Instructions

Step 1

Line 2 cookie sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle at­tachment, add the butter, cane sugar, and coconut extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mix­ture is light in color and fluffy.

Step 2

Add the egg, and mix until combined. Add the flour and coconut, and mix on low until combined into a smooth dough.

Step 3

Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent.

Step 4

Refrigerate the cookie sheets for 25 minutes. Preheat the oven to 350°F.

Step 5

Bake for 19 minutes, or until lightly browned on the bot­tom. (Make sure to check the Notes at the bottom of the recipe for high altitude baking instructions). Immediately after the cookies come out of the oven, use a teaspoon and press it into the center of the indent to make it more prominent. Let cool completely on the cookie sheets. Once cooled, fill each cookie with lemon curd.

lemon curd coconut thumbprints

Baker's Tips

  • Make sure your butter is soft. I like to leave butter out on the counter to soften naturally, and that works really well this time of year when it's so warm out! I use organic salted butter, my favorite being Organic Valley. If you are using unsalted, just be sure to add 1/4 teaspoon of salt to the recipe.
  • I use organic coconut extract, my favorite one being from Flavorganics.
  • The cookie will puff up a little bit as they are baked with no filling. That's why I use a teaspoon to just press them down right after they come out of the oven. This will allow you to have the largest cavity to fill in with the lemon curd!
  • These need to be stored in the fridge, because of the lemon curd. So, be sure to keep them in the fridge so the lemon curd won't sour. You can put them just on a plate or also put them in a tupperware if you want, they will be fine either way. If you are stacking them, be sure to add a layer of parchment paper.
homemade lemon curd

FAQ's

Can I use unsalted butter?

Yes, if you are using unsalted butter you can add ½ teaspoon of salt to the recipe.

What if I don't have coconut extract?

If you don't have coconut extract you can replace it with vanilla extract or even almond extract. Both would make this recipe delicious in their own way. You'll still get the coconut flavor from the fine shredded coconut in the cookies!

Can I buy lemon curd?

Yes, if you don't want to make Homemade Lemon Curd for this recipe, you can buy it if you prefer.

How should I store these?

These should be stored in the fridge because of the lemon curd.

lemon curd coconut thumbprints

Craving More?

lemon curd coconut thumbprints

Lemon Curd Coconut Thumbprint Cookies

Mimi Council
I use homemade Lemon Curd in the center of these lightly sweetened coconut thumbprint cookies. These are a summer delight that you don't want to pass up!
Prep Time 15 minutes
Cook Time 19 minutes
Chill Time 25 minutes
Total Time 59 minutes
Course Dessert
Cuisine American
Makes 30 cookies
Calories 152 kcal

Ingredients
 
 

Dough

Filling

Instructions
 

  • Line 2 cookie sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle at­tachment, add the butter, cane sugar, and coconut extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mix­ture is light in color and fluffy.
  • Add the egg, and mix until combined. Add the flour and coconut, and mix on low until combined into a smooth dough.
  • Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent.
  • Refrigerate the cookie sheets for 25 minutes. Preheat the oven to 350°F.
  • Bake for 19 minutes, or until lightly browned on the bot­tom. Immediately after the cookies come out of the oven, use a teaspoon and press it into the center of the indent to make it more prominent. Let cool completely on the cookie sheets.
  • Once cooled, fill each cookie with lemon curd.
  • Store in the fridge for up to 5 days.

Notes

Gluten Free – Replace the organic flour with 339 grams (2 ¼ cups plus 2 tablespoons) gluten free flour blend.
High Altitude — Bake at 350°F for 15 minutes, or until lightly browned on the bottoms.

Nutrition

Calories: 152kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 69mgPotassium: 27mgFiber: 1gSugar: 9gVitamin A: 196IUVitamin C: 0.03mgCalcium: 5mgIron: 1mg
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2 responses to “Lemon Curd Coconut Thumbprint Cookies”

  1. Erin says:

    I made the lemon curd coconut thumbprint cookies and everyone loved them. The body of the recipe calls for eggs, but the ingredient list doesn’t mention eggs. I only used one, but thought my dough was a little stiff. How many eggs does the recipe actually require?

    • mimibakescookies says:

      hi Erin! So sorry about that typo! You were right though, it is just 1 egg, and I have updated the ingredient list. The dough should be stiff here, as we want it to keep its shape in the oven, so that is correct. If you feel it’s very dry, make sure you are weighing your ingredients as that makes a big difference, and you could accidentally have too much flour or coconut. Also, all eggs are not always equal, you can also weigh those. 1 large egg should weigh 50 grams, if you find you’re under then that could also be why. You can crack 2 eggs in this cake, whisk together to combine, then weigh out 50 grams to get the exact amount (use the extra eggs for breakfast 🙂 Let me know if you have any other questions!

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