Heavenly Coconut Lemon Curd Cookies 
Treat yourself to a delicious burst of tropical flavor with these heavenly coconut lemon curd cookies!
They’re perfectly soft, delightfully tangy, and topped with a sprinkle of toasted coconut for the ultimate sweet escape. 
Ingredients:
- – 1/2 cup unsalted butter, softened
- – 1/2 cup lemon curd
- – 1 1/2 cups all-purpose flour
- – 3/4 cup granulated sugar
- – 1 large egg
- – 1 teaspoon vanilla extract
- – 1/2 cup shredded coconut, toasted
- – 1/2 teaspoon baking powder
- – 1/4 teaspoon salt
- – Extra shredded coconut for topping
Instructions:
1. Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
3. In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Beat in the egg and vanilla extract until thoroughly combined.
5. Gradually add the flour mixture to the butter mixture. Stir gently until everything is just combined; avoid overmixing to keep your cookies tender.
6. Scoop out the dough and form small balls, about 1 inch in diameter. Place them on the prepared baking sheet, leaving space in between each cookie.
7. Use your thumb or the back of a spoon to make a small indent in the center of each dough ball.
8. Fill each thumbprint with a spoonful of lemon curd, then sprinkle the tops with the toasted shredded coconut.
9. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. As soon as you take them out, add a little extra coconut on top while they’re still warm.
10. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information: Approximately 180 kcal per cookie.
Time: Preparation time: 20 minutes | Cooking time: 15 minutes