Go Back

Coconut Lemon Bar Cookies

These cookies are essentially a handheld version of a lemon bar, with a soft, chewy coconut cookie base that holds a pool of bright, tangy lemon curd. The cookie dough is made with cream cheese, which gives it a really tender texture, and there's no need to chill it. The lemon curd is a simple stovetop recipe that you make first and let cool while you mix the cookie dough.
Prep Time30 minutes
Cook Time13 minutes
Cooling Time30 minutes
Total Time1 hour 13 minutes
Print Pin

Ingredients

For the Lemon Curd

  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 3 tablespoons lemon zest from about 2 large lemons
  • 1/4 cup fresh lemon juice from 2-3 large lemons
  • 1/4 cup unsalted butter cold and cubed

For the Cookie

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon ground cardamom
  • 1/2 cup unsalted butter room temperature
  • 8 oz cream cheese room temperature
  • 1 1/2 cups organic cane sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon high-quality coconut extract

For the Cookie Coating

  • 1/2 cup granulated sugar
  • 1 cup powdered sugar

Instructions

  • Whisk sugar and egg yolks in saucepan. Add lemon zest and juice.
  • Cook over low-medium heat, stirring constantly until bubbling and thickened (160F).
  • Remove from heat, stir in cold butter until melted. Strain curd, cover with plastic wrap. Cool.
  • Preheat oven to 350F. Line baking sheet with parchment.
  • Whisk flour, cornstarch, baking powder, salt, and cardamom.
  • Beat butter and cream cheese until smooth. Add sugar, beat until fluffy.
  • Mix in egg, yolk, vanilla, and coconut extract. Add dry ingredients until dough forms.
  • Set up bowls with granulated and powdered sugar.
  • Scoop 3 tablespoon portions, roll in granulated sugar, then powdered sugar.
  • Place on baking sheet 3 inches apart. Make indent with spoon, fill with lemon curd.
  • Bake 11-13 minutes until set and curd bubbles.
  • Cool 5 minutes on sheet, then transfer to wire rack.

Notes

Cookies will spread while baking. Optional: dust with extra powdered sugar when cool.
Like this recipe? Rate & comment below!