Lemon Curd Coconut Thumbprint Cookies
I use homemade lemon curd the center of these lightly sweetened coconut thumbprint cookies. These are a summer delight that you don't want to pass up!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon coconut extract
- 1 large egg
- 350 grams all purpose flour
- 57 grams fine shredded unsweetened coconut
Filling
- 170 grams Lemon Curd
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
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to leave butter out on the counter to soften naturally.
- If you don't have coconut extract, you can use vanilla extract in its place. You'll get some coconut flavor from the fine shredded coconut, but not as much as if you use a coconut extract too.
- If you want to fill these with jams instead of lemon curd, you can do that. Just fill the cookies with your jam of choice before baking! I recommend using raspberry jam, strawberry jam, or even apricot jam as these are delicious with the coconut!
- 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 in between each one.
- 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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