Soft Coconut Thumbprint Cookies with Lemon Curd
These Soft Coconut Thumbprint Cookies with Lemon Curd are easy coconut cookies made with buttery cookie dough, sweet shredded coconut, and bright lemon curd tucked into the center.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
They have lightly crisp edges, a soft middle, and a sweet-tangy lemon filling. Plus, these cookies are easy to make in just 25 minutes. It’s a perfect cookies for holiday cookie trays, afternoon treats, tea parties, bake sales, and family gatherings.
If you like lemon flavor, this Sweet Lemon Bar Truffles and Fresh Raspberry Lemon Bars with Shortbread Crust is worth trying.
How to Make Soft Coconut Thumbprint Cookies with Lemon Curd
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and brown sugar together with an electric mixer until light and creamy.
3. Add the egg and vanilla extract and mix until fully combined.
4. Add the flour, baking soda, and salt to the bowl and mix on low speed just until a softdough forms. Do not overmix.
5. Place the shredded coconut into a small bowl.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls.
7. Roll each dough ball in the shredded coconut until fully coated on the outside.
8. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
10. Remove the cookies from the oven and immediately press your thumb or the back of a teaspoon gently into the center of each cookie to create an indentation.
11. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
12. Once cooled, spoon lemon curd into the center of each thumbprint, filling the indentation.
Serve & Enjoy!
Important Recipe Notes
- Let the butter soften at room temperature so it mixes smoothly with the brown sugar. Avoid melting it, as melted butter can make the cookies spread too much.
- Don’t overmix the dough: Mix the flour in just until everything comes together. Overmixing can make the cookies less soft.
- Roll each dough ball generously in shredded coconut so you get that delicious toasted coconut flavor and texture around the edges.
- Press the center of each cookie while it’s still warm and fresh from the oven. The cookies are easier to shape before they cool and firm up.
- Don’t overfill with lemon curd: Add just enough lemon curd to fill the center without letting it spill over the sides.
- Let the cookies cool completely: The cookies will continue to set as they cool, and the lemon curd will stay nicely in place once they are fully cooled.
- Use homemade or store-bought lemon curd: Either works well, so use whichever is easiest for you.
- Keep the cooled cookies in an airtight container at room temperature for a short time, or refrigerate them if needed for longer storage.
Soft Coconut Thumbprint Cookies with Lemon Curd
Ingredients
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sweetened shredded coconut plus extra for rolling if needed
- ½ –¾ cup lemon curd store-bought or homemade
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and brown sugar together with an electric mixer until light and creamy.
- Add the egg and vanilla extract and mix until fully combined.
- Add the flour, baking soda, and salt to the bowl and mix on low speed just until a soft dough forms. Do not overmix.
- Place the shredded coconut into a small bowl.
- Scoop tablespoon-sized portions of dough and roll them into smooth balls.
- Roll each dough ball in the shredded coconut until fully coated on the outside.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove the cookies from the oven and immediately press your thumb or the back of a teaspoon gently into the center of each cookie to create an indentation.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, spoon lemon curd into the center of each thumbprint, filling the indentation.
Check Out More Cookies Recipe Ideas!
Vanilla Cake Mix Raspberry Cheesecake Cookies
