Description
Lemon Coconut Heaven Cookies are delightful sandwich cookies featuring a tender buttery base filled with a luscious lemon-coconut custard. These treats combine a soft, lightly golden cookie with a tangy, creamy filling and a sprinkle of shredded coconut on top, perfect for a refreshing dessert or tea-time snack.
Ingredients
Scale
Cookie Base
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold butter, cubed
Filling
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup fresh lemon juice
- 1/4 cup shredded coconut, plus extra for topping
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Cookie Dough: In a mixing bowl, combine 1 cup of all-purpose flour and 1/4 cup powdered sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse sand. This creates a tender, flaky base for the cookies.
- Shape Cookies: Form the dough into 1-inch balls, then flatten them slightly to make small discs. Arrange them evenly spaced on the prepared baking sheet.
- Bake Cookies: Bake the cookies for 10 to 12 minutes until the edges become lightly golden. Remove from the oven and let them cool completely on a wire rack to maintain their texture.
- Make Filling – Whisk Eggs and Sugar: In a separate bowl, whisk together the 3 eggs and 1 1/2 cups granulated sugar until the mixture is smooth and well combined, creating the base of the lemon custard filling.
- Add Remaining Filling Ingredients: Stir in 1/4 cup flour, 1/2 teaspoon baking powder, 1/4 cup fresh lemon juice, 1/4 cup shredded coconut, and optional 1/2 teaspoon vanilla extract into the egg mixture. Mix thoroughly until well combined.
- Cook Custard Filling: Transfer the filling mixture to a saucepan and cook over medium heat, stirring constantly to avoid lumps or burning. Continue until the mixture thickens into a custard-like consistency. Remove from heat and let it cool completely.
- Assemble Cookies: Spread a spoonful of the cooled lemon-coconut filling onto the flat side of one cookie. Top it with another cookie to create a sandwich.
- Garnish and Serve: Sprinkle extra shredded coconut on the tops of the cookie sandwiches for a lovely presentation and added texture.
Notes
- Ensure the butter is cold for the cookie dough to achieve a tender crumb.
- Cook the filling over medium heat and stir constantly to prevent the custard from burning or forming lumps.
- Let both cookies and filling cool completely before assembling to avoid melting the filling.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
- Optional vanilla extract adds a subtle depth of flavor but can be omitted for a more pronounced lemon taste.
