Do you ever buying something fun or different at the store, feel excited about it, get home and put it on the shelf, and there it sits, not being used? I DO! Why? How does my excitement at the store lead to not using it once it gets home? It’s such a funny phenomenon, but something that happens quite regularly at my house!
That happened recently with the lemon curd I bought at Trader Joe’s. When I was at the store I could “feel” the possibilities this jar contained, but when I got it home things were busy and it sat on the shelf, until I made these lemon macaroons and then it shined! Oh yum, coconut and lemon, it tastes so fresh, summer in a cookie.
When shaping the cookies, be patient with yourself! I found a few to be crumbly (due to the small amount of sugar) but once they are baked they hold together nicely and I enjoyed them not being so sweet, so it’s worth it. Using Trader Joe’s Lemon Curd cuts down on the work to make these cookies, but if you are in the mood to make lemon curd knock yourself out, it would work great in these cookies too!
These cookies are light, slightly sweet, and a bit tangy! They store great in the refrigerator, for several days, if you can resist the temptation to not eat them all.
Inspired by TwoPeasinTheirPod.com
- 1 egg
- 1 egg white
- 1/2 cup brown sugar
- 1 tsp. vanilla
- 1 tsp. fresh lemon juice
- 1 Tbs. flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. lemon zest
- 3 1/2 cups unsweetened shredded coconut
- 1/2 cup lemon curd
Preheat the oven to 325. Line a cookie sheet with a silicone mat or parchment paper.
In a mixing bowl whisk to combine the whole egg, egg white, brown sugar, vanilla, and lemon juice. When it is well combined add in the baking powder, salt, lemon zest, and unsweetened shredded coconut. Stir until the coconut is evenly moist.
With a spoon, or cookie scoop, scoop up about 1 tablespoons of the dough and place onto the prepared baking sheet. Form the cookies, pressing down in the center with your thumb, to make room for the lemon curd. (The dough will be a bit dry, but don’t give up, once baked the cookies hold together quite well!) Repeat until you have a sheet full of formed cookies. Feel free to pack the cookies together, they don’t spread.
Bake for 13-15 minutes, or until the coconut is lightly toasted around the edges. Let the cookies cool for 5 minutes and then remove to a cooking rack. Once cooled fill the cookies with the lemon curd. Enjoy or store in an airtight container in the refrigerator, up to 3-4 days.