Lemon Coconut Heaven Cookies

Why You’ll Love This Recipe

I love how these cookie sandwiches bring together rich, buttery cookies with a silky, lemon-coconut filling that tastes like sunshine. They’re surprisingly easy to make, and they feel just fancy enough to serve for special occasions—or to treat myself with a sweet moment in the middle of a busy day. Every bite is soft, crisp, tangy, and sweet, and they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookies:

• 1 cup all-purpose flour

• ¼ cup powdered sugar

• ½ cup cold butter, cubed

Filling:

• 3 large eggs

• 1½ cups granulated sugar

• ¼ cup all-purpose flour

• ½ teaspoon baking powder

• ¼ cup fresh lemon juice

• ¼ cup shredded coconut

• ½ teaspoon vanilla extract (optional)

For topping:

• Extra shredded coconut (optional)

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper. Then I mix the flour and powdered sugar in a bowl and cut in the cold butter until the mixture resembles coarse crumbs. The dough is crumbly but holds together when pressed.

I roll the dough into small 1-inch balls, flatten them slightly with my palm, and arrange them on the baking sheet. I bake the cookies for 10–12 minutes, just until the edges turn lightly golden. Then I let them cool completely on a wire rack.

While the cookies cool, I prepare the filling. I whisk the eggs and granulated sugar in a saucepan until smooth, then stir in the flour, baking powder, lemon juice, shredded coconut, and optional vanilla. I cook this mixture over medium heat, stirring constantly, until it thickens into a smooth, custard-like consistency—usually 5 to 10 minutes. Once thickened, I remove it from the heat and let it cool completely.

To assemble the sandwiches, I spoon a dollop of the lemon-coconut custard onto the flat side of one cookie and top it with another. I sprinkle extra shredded coconut on top for a pretty, tropical finish.

Servings and timing

This recipe makes about 12 sandwich cookies and takes approximately 30 minutes total—15 minutes for prep, 12 minutes to bake the cookies, and another 5–10 minutes for the filling. I let everything cool before assembling, so the full time may vary a bit depending on how quickly everything cools.

Variations

• Lime twist: I’ve swapped lemon juice for lime for a slightly different tropical flavor that’s just as delicious.

• Toasted coconut: I toast the extra coconut topping for a little extra flavor and crunch.

• Almond version: A drop of almond extract in the filling pairs beautifully with coconut and adds a nutty note.

• Lemon glaze: For extra lemony punch, I drizzle the tops with a thin lemon glaze before adding coconut.

• Mini version: I make smaller cookies for bite-sized sandwiches—perfect for parties or dessert trays.

Storage/Reheating

I store these cookie sandwiches in an airtight container in the fridge for up to 4 days. They hold up best when chilled, since the custard stays firm. If I want to serve them warm, I let them sit at room temperature for about 10 minutes to soften slightly. I don’t recommend freezing them once assembled, but the cookies alone can be frozen and filled later.

FAQs

Can I make the filling ahead of time?

Yes, I make the lemon-coconut filling up to two days ahead and store it in the fridge. I just let it come to room temperature slightly before assembling.

Do the cookies need to be refrigerated?

Since the filling is custard-based, I refrigerate the assembled cookies. They stay fresh and delicious chilled, and the texture is perfect.

Can I use store-bought lemon curd?

Yes, if I’m short on time, I’ve used lemon curd instead of making the filling. I just stir in some coconut and vanilla for a similar flavor.

What’s the best way to cut in the butter?

I use a pastry cutter or my fingers to work the butter into the flour until the texture is crumbly, similar to pie dough.

Can I use unsweetened coconut?

Yes, I’ve used both sweetened and unsweetened shredded coconut. Sweetened gives a softer texture and more sweetness, but both work well.

Conclusion

These Lemon Coconut Heaven Cookies are a bright, tropical escape in every bite. They combine crisp, buttery cookies with a creamy, tangy filling that’s bursting with citrus and coconut flavor. Whether I’m making them for spring gatherings, summer parties, or just to brighten a rainy day, they always bring a little sunshine to the table.

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