Ingredients (18 cookies)
For the Lemon Curd
- 75g (1/3 cup + 1 Tbsp) granulated sugar
- 2 large egg yolks
- 2 Tbsp lemon zest (from ~1 large lemon)
- 45g (3 Tbsp) fresh lemon juice
- 43g (3 Tbsp) cold unsalted butter, cubed
For the Coconut Cookie Dough
- 211g (1 3/4 cups) all-purpose flour
- 2 1/2 tsp cornstarch
- 1 1/2 tsp baking powder
- scant 1/4 tsp salt
- 85g (6 Tbsp) unsalted butter, room temperature
- 170g (3/4 cup) cream cheese, room temperature
- 225g (1 cup + 2 Tbsp) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3/4 tsp vanilla extract
- scant 1/2 tsp coconut extract
For the Coating
- 75g (1/3 cup + 1 Tbsp) granulated sugar
- 90g (3/4 cup) powdered sugar
Make the Lemon Curd First
In a medium saucepan, whisk together the granulated sugar and egg yolks until smooth. Then, whisk in the lemon zest and juice.
Place the pan over low-medium heat and stir constantly with a spatula. As it heats, the mixture will thicken. Once you see it start to bubble, it’s done. Immediately remove it from the heat and stir in the cold, cubed butter until it’s completely melted.
Strain the curd through a fine-mesh sieve into a bowl to remove the zest. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming, and set it aside to cool while you make the cookies.
Make the Cookie Dough and Preheat the Oven to 350F
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
In a larger bowl, beat the room-temperature butter and cream cheese together until smooth. Add the granulated sugar and beat for another minute until it’s light and fluffy. Mix in the egg, egg yolk, vanilla extract, and coconut extract.
Add the dry ingredients to the wet ingredients and mix on low speed until a thick, sticky dough forms.
Coat, Shape, and Fill the Cookies
Set up two small bowls, one with granulated sugar and one with powdered sugar.
Use a large cookie scoop (about 3 tablespoons) to portion the dough. Immediately drop the sticky dough ball into the granulated sugar and toss to coat; this makes it much easier to handle. Roll the ball between your hands, then coat it generously in the powdered sugar.
Place the coated balls about 3 inches apart on a parchment-lined baking sheet. Use the back of a rounded tablespoon to press an indent into the center of each cookie. Fill each indent with a heaping teaspoon of the lemon curd.
Bake for ~11-13 Minutes
Bake until the cookies are set and the curd is bubbling. The curd will set more as the cookies cool. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Coconut Lemon Bar Cookies
Ingredients
For the Lemon Curd
- 75g granulated sugar 1/3 cup + 1 Tbsp
- 2 large egg yolks
- 2 Tbsp lemon zest from ~1 large lemon
- 45g fresh lemon juice 3 Tbsp
- 43g cold unsalted butter 3 Tbsp, cubed
For the Coconut Cookie Dough
- 211g all-purpose flour 1 3/4 cups
- 2 1/2 tsp cornstarch
- 1 1/2 tsp baking powder
- scant 1/4 tsp salt
- 85g unsalted butter 6 Tbsp, room temperature
- 170g cream cheese 3/4 cup, room temperature
- 225g granulated sugar 1 cup + 2 Tbsp
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 3/4 tsp vanilla extract
- scant 1/2 tsp coconut extract
For the Coating
- 75g granulated sugar 1/3 cup + 1 Tbsp
- 90g powdered sugar 3/4 cup
Instructions
- Whisk sugar and egg yolks in saucepan. Add lemon zest and juice.
- Heat mixture over low-medium, stirring constantly until bubbling. Remove from heat, stir in butter until melted.
- Strain curd through sieve. Cover surface with plastic wrap and cool.
- Preheat oven to 350F.
- Whisk flour, cornstarch, baking powder, and salt.
- Beat butter and cream cheese until smooth. Add sugar, beat until fluffy. Mix in egg, yolk, vanilla, and coconut extract.
- Mix dry ingredients into wet until sticky dough forms.
- Set up bowls with granulated and powdered sugar.
- Scoop 3 tablespoon portions, coat in granulated sugar, roll into balls, then coat in powdered sugar.
- Place balls 3 inches apart on parchment-lined sheet. Make indents with spoon, fill with lemon curd.
- Bake 11-13 minutes until set and curd bubbles.
- Cool on sheet 5 minutes, then transfer to wire rack.
