Learn how to make the best lemon curd shortbread cookies with this easy recipe. These lemon coconut cookies use a coconut shortbread dough—similar in texture to linzer cookies or pâte sucrée—and are sandwiched with tangy lemon curd for a bright, tea-time treat.
These shortbread sandwiches replace the usual ground almond found in linzer cookies with finely ground coconut, giving them a delicate, tropical note. After baking, the cookies are filled with lemon curd and pressed together to form charming little sandwiches with a fruity center.
What You Need to Make These Lemon Coconut Cookies
The ingredient list is straightforward, but a few notes will help you get the best results:
- Butter – unsalted is recommended so you can control the salt level.
- Sugar – granulated sugar gives a lovely sandy shortbread texture.
- Egg yolk – adds richness and helps bind the dough.
- Ground coconut – use finely ground desiccated coconut (coconut for macaroons) or pulse shredded unsweetened coconut in a food processor or spice grinder until the texture resembles ground nuts. Avoid over-processing into coconut butter.
- Salt – fine kosher salt works well; if using table salt, halve the amount.
- Flour – all-purpose flour (bleached or unbleached) is fine.
- Lemon curd – homemade lemon curd gives the best flavor, but good-quality store-bought curd will work in a pinch.
See the recipe card below for exact ingredient amounts and conversions.
Variations and Other Fillings to Try
You can easily adapt the base cookie by swapping the ground coconut for finely ground nuts. Ground pistachio, hazelnut, or almond will all produce delicious variations and pair beautifully with fruit curds.
Other fillings that work well:
- Other fruit curds – passionfruit or grapefruit curd add an exotic, tangy twist.
- Jams – classic strawberry or raspberry jam for a nostalgic flavor.
- Marmalades – orange or lime marmalade for a bittersweet contrast.
- Chocolate – a thick, set chocolate ganache can be piped between cookies to make chocolate-coconut sandwiches.
- Caramel – dulce de leche or a thick caramel is another indulgent option.
How to Make Lemon Curd-Filled Cookies
If you plan to use homemade lemon curd, make it at least a day ahead so it fully sets and thickens.
Step 1: In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the salt and egg yolk and mix until combined, scraping down the bowl as needed. Mix in the ground coconut.
Step 2: Add the flour and mix on low speed just until the dough comes together. Divide the dough into two disks, wrap them tightly in plastic, and chill until firm (about 1 hour).
Step 3: Roll one disk at a time between parchment or on a lightly floured surface to about 1/8″–1/4″ thick. Cut 2¼” circles for the cookie bottoms. From the second set of cutouts, use a small cutter (heart, star, or small circle) to make windows for the tops. Chill the cutouts thoroughly before baking to reduce spreading. Brush off excess flour with a pastry brush.
Working tip: The dough is rich and can be fragile when warm; if pieces crack, press them back together. Chill rolled dough briefly if it becomes too soft to handle.
Step 4: Arrange cookies on parchment-lined baking sheets and bake at 350°F (175°C) until the edges are just beginning to brown, about 10–12 minutes. Baking bottoms and tops separately can help ensure even coloring—the windowed tops may take slightly less time. Cool on a wire rack.
Step 5: Once cool, place a small dollop of lemon curd on the underside of each bottom cookie, then set a windowed top on each and twist gently to spread the curd to the edges. Chill briefly to let the filling set before serving.
Other Sandwich Cookies
Sandwich cookies are worth the extra effort. If you enjoy these lemon coconut cookies, try other sandwich cookie recipes such as alfajores, maple cream cookies, or jam-filled shortbread for more flavor combinations.
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Alfajores
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Maple Cream Cookies
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Jam Shortbread Cookies
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Lemon Curd Shortbread Cookies
If you try this recipe for the best lemon coconut cookies, please leave a star rating and a comment to share how they turned out—I love hearing from you!
📖 Recipe
Lemon Coconut Cookies
Equipment
- Stand mixer with paddle (or hand mixer)
- Rolling pin
- Round cutter and small cutter for windows (heart, star, or small circle)
- Sheet pans and parchment paper
Ingredients
- 173 grams unsalted butter, softened
- 100 grams granulated sugar
- 1.25 mL fine kosher salt (or half the amount if using table salt)
- 1 large egg yolk
- 55 grams ground coconut (finely ground desiccated coconut)
- 188 grams all-purpose flour
- 250 mL lemon curd (homemade recommended)
Instructions
- Cream the butter and sugar in a mixer until light and fluffy.
- Add the salt and egg yolk and mix until fully incorporated.
- Beat in the ground coconut, then add the flour and mix on low until the dough forms. Divide into two disks, wrap, and chill for about 1 hour.
- Preheat the oven to 350 °F (175 °C). Line baking sheets with parchment.
- Roll one disk to about 1/8″–1/4″ thick. Cut 2¼” circles for bottoms. Chill cutouts for at least 15–30 minutes, then bake 10–12 minutes until edges lightly brown. Cool completely.
- Roll and cut the second disk, making windows in each top cookie with a small cutter. Chill and bake as above.
- When cookies are cool, place a scant teaspoon of lemon curd on each bottom cookie, top with a windowed cookie, and twist gently to spread. Refrigerate briefly to set the filling.
Notes
- If using table salt, reduce the amount by half to avoid over-salting.
- Ground coconut can be substituted with any finely ground nut such as pistachio, almond, or hazelnut.
- Try various fillings: other fruit curds, jam, marmalade, chocolate ganache, or caramel.
- If using dark or coated baking pans, reduce oven temperature slightly (to about 325 °F / 165 °C) to prevent over-browning.
Nutrition
Approximate per cookie: Calories 147 kcal; Carbohydrates 17 g; Protein 1 g; Fat 9 g. Use as an estimate.