Pin it
This lemon coconut heaven cookie recipe transforms simple ingredients into delicate sandwich cookies filled with a creamy lemon coconut custard. The contrast between the shortbread-like base and the tangy-sweet filling creates an irresistible treat perfect for afternoon tea or special gatherings.
I first made these cookies for my neighbor's garden party, and they disappeared within minutes. Now I keep a batch in my freezer for unexpected guests or when I need a bit of sunshine on a gloomy day.
Ingredients
- All-purpose flour: For both cookie base and filling, providing structure while keeping cookies tender
- Cold butter cubes: Creating that perfect shortbread texture in the base
- Fresh lemon juice: Offering bright acidity that balances the sweetness
- Shredded coconut: Adding tropical flavor and delightful texture
- Eggs: Binding the filling while creating a custard-like consistency
- Granulated sugar: In the filling for sweetness that counters the tart lemon
- Powdered sugar: In the cookie base for a melt-in-your-mouth texture
- Vanilla extract: Optional but recommended for depth of flavor
Step-by-Step Instructions
- Prepare the Cookie Base:
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Combine flour and powdered sugar in a bowl thoroughly to ensure even distribution. Add cold butter cubes and work them into the dry ingredients using your fingertips or a pastry cutter. The mixture should resemble coarse sand when properly combined. Cold butter is crucial here as it creates pockets of steam during baking resulting in that perfect crumbly texture.
- Shape and Bake the Cookies:
- Take small portions of the dough, about one tablespoon each, and roll them into neat balls between your palms. Place each ball on the prepared baking sheet, leaving about two inches between them. Gently press down on each ball with your palm to create a slight flattening. The cookies should be about a quarter inch thick. Bake for 10 to 12 minutes, watching carefully as they can quickly go from perfect to overdone. You want just a slight golden color around the edges while the centers remain pale. Remove from oven and allow to cool completely on the baking sheet for about 10 minutes before transferring to a wire rack.
- Make the Lemon Coconut Filling:
- In a large bowl, whisk the eggs vigorously until frothy, then gradually add granulated sugar while continuing to whisk. This technique creates air bubbles that help lighten the filling. Add the flour and baking powder next, whisking to eliminate any lumps. Pour in the fresh lemon juice and stir well. The mixture may look slightly curdled at this point but will smooth out during cooking. Fold in the shredded coconut and vanilla extract if using. The coconut should be evenly distributed throughout the mixture.
- Cook the Lemon Filling:
- Transfer the filling mixture to a medium saucepan and place over medium heat. This step requires patience and attention. Stir continuously using a wooden spoon or heat-resistant spatula, making sure to reach all areas of the pan to prevent burning. The filling will gradually thicken over about 8 to 10 minutes. You know it is ready when it coats the back of a spoon and a line drawn through it remains clear. Remove from heat immediately to prevent overcooking which can lead to a grainy texture. Allow the filling to cool completely, which will thicken it further to a spreadable consistency.
- Assemble the Cookies:
- Once both components are completely cooled, select cookies of similar size to create pairs. Turn half the cookies flat side up and spoon about a teaspoon of the lemon coconut filling onto each one. Gently press the remaining cookies on top, flat side down, to create sandwiches, being careful not to press too hard which might cause the filling to squeeze out. For a finishing touch, sprinkle additional shredded coconut around the edges of the filling or dust the tops with a light coating of powdered sugar for an elegant presentation.
Pin it
The fresh lemon juice is truly what makes these cookies special. I discovered this recipe during a summer vacation at my grandmother's coastal cottage, and the bright citrus flavor always transports me back to those carefree days spent watching waves crash against the shore while enjoying these treats on her veranda.
Storage Solutions
These lemon coconut heaven cookies will keep beautifully in an airtight container in the refrigerator for up to 3 days. The filling contains eggs, so refrigeration is necessary for food safety. For longer storage, you can freeze the assembled cookies for up to a month. Simply place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container with parchment paper between layers. Thaw in the refrigerator overnight before serving.
Ingredient Substitutions
These cookies are wonderfully adaptable. For a gluten-free version, substitute the all-purpose flour with a one-to-one gluten-free baking blend. Lactose intolerant? Try using coconut oil instead of butter in the cookie base for a dairy-free treat with an enhanced coconut flavor. You can also experiment with different citrus juices — lime creates a more tropical version while orange juice produces a sweeter, milder filling. For those watching sugar intake, replace up to half of the granulated sugar with a natural sweetener like stevia or monkfruit.
Serving Suggestions
Present these delicate sandwich cookies on a tiered serving platter for an elegant afternoon tea. They pair beautifully with Earl Grey or chamomile tea. For a more substantial dessert, serve alongside a scoop of vanilla ice cream or lemon sorbet. During summer months, add a few fresh berries to the plate for a refreshing contrast. These cookies also make wonderful gifts — package them in a decorative tin with tissue paper between layers for a thoughtful homemade present.
Pin it
These cookies are delightful and transport you to a sunny tropical paradise with every bite!
Frequently Asked Questions
- → Can I make these cookies gluten-free?
Yes, you can easily make these cookies gluten-free by substituting all-purpose flour with a 1:1 gluten-free flour blend in both the cookie base and filling. The texture may be slightly different, but the flavor will remain delicious.
- → How do I store these lemon coconut cookies?
Store these cookies in an airtight container in the refrigerator for up to 5 days. The filling contains eggs, so refrigeration is necessary. Let them come to room temperature for about 15 minutes before serving for the best flavor and texture.
- → Can I freeze these cookies?
Yes, you can freeze these cookies for up to 3 months. Freeze them in a single layer first, then transfer to an airtight container with parchment paper between layers. Thaw in the refrigerator overnight before serving.
- → How do I know when the lemon filling is thick enough?
The lemon filling should coat the back of a spoon and hold a line when you run your finger through it. It should have a custard-like consistency similar to pudding. This usually takes about 5-7 minutes of constant stirring over medium heat.
- → Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar in both the cookie base and filling. For the filling, you can substitute up to half of the granulated sugar with stevia, monk fruit sweetener, or coconut sugar. Note that alternative sweeteners may slightly change the texture and color of the filling.
- → What's the best way to get the most juice from lemons?
To maximize lemon juice extraction, roll the lemon firmly on the counter before cutting. Alternatively, microwave the whole lemon for 10-15 seconds to warm it slightly, which helps release more juice. Use a citrus reamer or fork to extract every last drop.