Get ready to tantalize your taste buds with the most irresistible cookies you'll ever make! These Lemon Coconut Thumbprint Cookies are about to become your new obsession - a perfect blend of buttery, tropical goodness that will transport you to a sunny paradise with every single bite. Imagine a delicate, melt-in-your-mouth cookie with a crisp coconut edge and a burst of zesty lemon curd that'll make your mouth water instantly. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to becoming the ultimate cookie superstar!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup lemon curd
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Fold in the shredded coconut using a spatula, ensuring it is evenly distributed throughout the dough.
- Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small measuring spoon, create an indentation in the center of each cookie, being careful not to crack the edges.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers remain pale.
- Remove from the oven and immediately re-press the centers if the indentations have slightly flattened during baking.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, fill each cookie's center with a small amount of lemon curd, using a small spoon or piping bag.
- Let the lemon curd set for about 10 minutes before serving or storing the cookies in an airtight container.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Don't Overmix: When adding flour, mix just until combined to keep your cookies tender and light.
- Uniform Cookie Size: Use a cookie scoop or tablespoon to create evenly sized cookies for consistent baking.
- Thumb Technique: When creating the indentation, use the back of a measuring spoon for a perfect, uniform well for the lemon curd.
- Cooling is Crucial: Let cookies cool completely before adding lemon curd to prevent it from melting.
- Storage Tip: Store in an airtight container with parchment between layers to keep them fresh for up to 5 days.
- Make Ahead: You can prepare the dough in advance and refrigerate for up to 2 days before baking for maximum convenience.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 2g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 30mg
