Lemon Coconut Thumbprint Cookies Recipe

Name: Lemon Coconut Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg yolks; 6 tablespoons granulated sugar; 3 tablespoons lemon juice; 2 teaspoons lemon zest; 2 tablespoons water; 50 grams unsalted butter chilled; 1 1/4 cups all purpose flour; 1/4 teaspoon salt; 1/2 cup unsalted butter at room temperature; 1/2 cup granulated sugar; 1 egg; 1 tablespoon lemon juice; 1 teaspoon pure vanilla extract; 1/4 cup unsweetened shredded coconut

Servings: persons

2 egg yolks
6 tablespoons granulated sugar
3 tablespoons lemon juice
2 teaspoons lemon zest
2 tablespoons water
50 grams unsalted butter chilled
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
1 egg
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1/4 cup unsweetened shredded coconut

1
To make lemon curd, whisk together egg yolks, sugar, lemon juice, water and zest
2
Heat mixture in non-stick pot over low heat, stirring constantly until thickened (mixture should coat back of spoon)
3
Turn heat off, mix in butter, a few pieces at a time until all melted
4
Cool, can refrigerate up to 2 weeks
5
To make the cookies, preheat oven to 325u00b0F
6
Sift together flour and salt, set aside
7
Using an electric mixer with the paddle attachment, cream butter and sugar until fluffy
8
Add egg, lemon juice and vanilla
9
Add flour mixture in 2 portions, mix until blended
10
Roll dough into one inch balls
11
Gently crate an indentation in the middle of balls with thumb or tip of a wooden spoon
12
Coat top of cookies with shredded coconut
13
Bake for about 10 minutes, take cookies out, gently crate centres again
14
Bake for another 7-8 minutes until golden
15
Cool on cookie sheets for about 5 minutes, then completely on rack
16
Spoon lemon curd into centres of cookies

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 egg yolks, 6 tablespoons granulated sugar, 3 tablespoons lemon juice, 2 teaspoons lemon zest, and more.

Yes, Lemon Coconut Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Coconut Thumbprint Cookies

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