Coconut Lemon Bar Cookies
These are chewy, coconut-flavored thumbprint cookies filled with a tart lemon curd. A key part of the process is making the lemon curd first so it has time to cool and thicken while you prepare the cookie dough. This is a no-chill dough, so the cookies can be baked right away.
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.
Notes
Makes 18 cookies. Store in airtight container up to 5 days.
Did you make this recipe?Let me know how you liked it below!