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–+ servings
2 from 1 rating
Yield: 24 large cookies

Coconut Lemon Bar Cookies

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Author: Jess Italiano
These coconut lemon bar cookies have a chewy & buttery coconut cookie with a rich lemon curd filling. They are incredibly flavorful, refreshing, and there is no dough chilling!
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Ingredients
 

Lemon Curd

  • 1/2 cup (100 grams) granulated sugar
  • 3 egg yolks
  • 3 tablespoons lemon zest, about 2 large lemons
  • 1/4 cup (60 grams) fresh lemon juice, about 2-3 large lemons
  • 1/4 cup (57 grams) unsalted butter, cold and cubed

Cookie

  • 2 1/4 cups (282 grams) all purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 8 oz (226 grams) package cream cheese, room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon Amoretti toasted coconut extract or coconut extract

Cookie Coating

  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (120 grams) powdered sugar

Instructions
 

Lemon Curd

  • In a medium sauce pan, combine the granulated sugar and egg yolks. Whisk them together until smooth and combined. Add the lemon zest and lemon juice and whisk until combined.
  • Place the pan over the stove on low-medium heat and stir constantly while it heats up. The mixture will begin to thicken and bubble. Once it begins to bubble, it should be done. If you have a thermometer, it should be about 160F.
  • Remove from the heat and add the cubed butter. Stir until the butter has completely melted and the mixture is combined.
  • Strain the lemon curd into a bowl and get rid of the lemon zest. Cover it with cling wrap/tin foil that is placed directly onto the curd. This will prevent a film on the top of the lemon curd from forming. Let it cool at room temperature while making the cookies.

Cookie

  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • In a medium-sized bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the butter and cream cheese together on medium-high speed until smooth and no lumps remain. With the mixer on low-medium speed, stream in the granulated sugar and beat on medium-high speed until combined and fluffy, about 1-2 minutes.
  • Add the egg, egg yolk, vanilla extract, and coconut extract and mix on medium speed until combined. Add the dry ingredients and mix on low speed until a dough forms, scraping down the bottoms and sides of the bowl as necessary. It will be thick and sticky.
  • Fill a small bowl with granulated sugar and another small bowl with powdered sugar.
  • Using a large cookie scoop, approximately 3 tablespoons, scoop the cookie dough and immediately place it in the granulated sugar. Toss to coat - immediately placing the scooped cookie dough into the granulated sugar will prevent the dough from sticking to your hands.
  • Roll the dough into a ball with your hands and toss in the powdered sugar - coat it generously. Place on the lined baking sheet, spacing the cookies about 3 inches apart. The cookies will spread in the oven.
  • Using a rounded tablespoon, press the bottom of the tablespoon into each cookie until it forms a round indent. Place a heaping teaspoon of curd into the indent. Bake the cookies for 11-13 minutes until the cookies are set and the curd is bubbling up. It will set when the cookies are cooling.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Dust with additional powdered sugar if desired. Enjoy!
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