Jump into spring with the lemony delight of these Lemon Coconut Thumbprint Cookies — a soft buttery cookie topped with with easy homemade lemon curd!
Even though the official beginning of spring was a couple of days ago, it does not really feel like spring around here.
Some days have been rainy and windy yest others have had a hint of sunshine, but still chilly. The weather around here just can’t get with the season! However, you can instantly brighten your gloomy days by making a batch of these happy cookies!
The bright lemon curd will surely put a smile on your face and make your tummy dance for more!
I have made these thumbprint cookies many times before, however I usually make them with jam. And since I am such a huge lemon fan, I thought I would try them with this springtime twist.
As well, a co-worker brought in some fresh, off-the-tree lemons, and I could not resist putting them to good use. I had never actually made lemon curd before, but let me tell you, it’s easy! You just combine a few simple ingredients — fresh lemon juice, lemon zest, sugar, egg yolks and butter, and in a matter of minutes, you have thick, creamy lemony goodness!
The outcome — a soft buttery cookie, surrounded in sweet coconut and oozing with tart lemon curd. Delish. The unique flavor combination of lemon and coconut is truly joyful!
Lemon Coconut Thumbprint Cookies - with easy homemade lemon curd
By: Sheila | Sweet Baked Life
3/4 pound (3 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon kosher slat
1 egg beaten with 1 tablespoon water, for egg wash
7 oz. sweetened flaked coconut
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (1-2 lemons)
1 tablespoon lemon zest
1/3 cup sugar
4 egg yolks
3 tablespoons unsalted butter
Heat your oven to 350 degrees.
To a large bowl of an electric stand mixer with the paddle attachment, add the butter and sugar and beat until just combined and then add the vanilla. Into a medium bowl, sift tougher the flour and salt. With the mixer on low speed, add the four mixture to the creamed butter and sugar mixture. Mix until the dough begins to come together. Dump the mixture on a floured board and roll together into a flat disc. Wrap in plastic wrap and put in the refrigerator for about 30 minutes.
Meanwhile, make the lemon curd. In the top of a double boiler (or in a metal bowl over a pot of simmering water), add all ingredients and on medium heat, whisk until mixture becomes thick. You will have to whisk constantly. The curd will be done when it coats the back of a spoon. Remove from heat, cover with plastic wrap, and refrigerate until cool.
Roll all the dough into 1-1/4 -inch balls. Then, dip each of the balls into the egg wash and then roll them into the coconut mixed with 1 teaspoon of lemon zest. Place the balls on an ungreased cookie sheet and using your thumb, press down to make an indentation. Place about 1/4 teaspoon of the lemon curd into each indentation. Bake for 25-28 minutes, until the coconut is golden brown. Cool on a wire rack.
These are the perfect cookies for spring, Easter, or pretty much any day, any time!
Happy Easter! Happy Spring!