Coconut Lemon Bar Cookies

Name: Coconut Lemon Bar Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: American
Ingredients: 1/2 cup (100 grams) granulated sugar; 3 egg yolks; 3 tablespoons lemon zest (about 2 large lemons); 1/4 cup (60 grams) fresh lemon juice (about 2-3 large lemons); 1/4 cup (57 grams) unsalted butter, cold and cubed; 2 1/4 cups (282 grams) all-purpose flour; 1 tablespoon cornstarch; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup (113 grams) unsalted butter, room temperature; 1 (8 oz / 226 grams) package cream cheese, room temperature; 1 1/2 cups (300 grams) granulated sugar; 1 egg, room temperature; 1 egg yolk, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon Amoretti toasted coconut extract or coconut extract; 1/2 cup (100 grams) granulated sugar; 1 cup (120 grams) powdered sugar

By:

Sarah

Published:

October 13, 2025

[grow_share_buttons]

Jump to Recipe·Leave a Review

These Coconut Lemon Bar Cookies will quickly become your favorite treat! Imagine biting into a delicious cookie that’s chewy on the outside with a creamy, luscious lemon filling in the middle. This recipe marries the zestiness of fresh lemons with the rich, tropical flavor of coconut, making it a delightful indulgence. The uniqueness lies in the blend of buttery textures and citrusy notes, ensuring that each bite offers something special. Best of all, you don’t need to chill the dough, so you can whip these up in no time. Whether you’re preparing for a family gathering or just want to add a touch of sunshine to your afternoon tea, these cookies are perfect for sharing—or keeping all to yourself! Let’s get started on this mouthwatering journey of flavor.

Why This Recipe Works

The combination of fresh lemon juice and zest with rich coconut creates a flavor profile that is both refreshing and indulgent. The chewy coconut cookie base perfectly complements the smooth lemon curd filling, ensuring each bite is a delightful blend of sweet and tangy. Plus, there’s no need for chilling the dough, making this recipe quick and accessible.

Why You’ll Love This Coconut Lemon Bar Cookies

These Coconut Lemon Bar Cookies offer a unique twist on traditional cookies, turning them into a citrusy delight. The comforting buttery texture melded with the zesty lemon makes them irresistible. They’re perfect for sharing at gatherings or enjoying as a personal treat with your favorite beverage.

Ingredients

1/2 cup (100 grams) granulated sugar
3 egg yolks
3 tablespoons lemon zest (about 2 large lemons)
1/4 cup (60 grams) fresh lemon juice (about 2-3 large lemons)
1/4 cup (57 grams) unsalted butter, cold and cubed
2 1/4 cups (282 grams) all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 (8 oz / 226 grams) package cream cheese, room temperature
1 1/2 cups (300 grams) granulated sugar
1 egg, room temperature
1 egg yolk, room temperature
1 teaspoon vanilla extract
1/2 teaspoon Amoretti toasted coconut extract or coconut extract
1/2 cup (100 grams) granulated sugar
1 cup (120 grams) powdered sugar

Making the Lemon Curd Filling

Combine Sugar and Egg Yolks

In a medium saucepan, whisk together the granulated sugar and egg yolks until smooth. This creates a sweet base for your lemon curd.

Add Zest and Juice

Mix in the lemon zest and lemon juice until fully incorporated. The smell will be refreshing!

Heat the Mixture

Place the pan over low-medium heat, stirring constantly until the mixture thickens and reaches approximately 160°F. This step is crucial; patience is key!

Melt the Butter

Remove from the heat and add the cubed butter. Stir until completely melted; this adds richness and a great texture to your filling.

Strain and Cool

Strain the lemon curd into a bowl to remove zest and cover with cling wrap. Let it cool at room temperature while you prepare the cookie dough.

Preparing the Coconut Lemon Bar Cookies

Preheat the Oven

Preheat your oven to 350°F and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.

Mix Dry Ingredients

In a bowl, whisk together the flour, cornstarch, baking powder, and salt, then set aside. This blend creates a nice structure for your cookies.

Cream Butter and Cream Cheese

In a stand mixer, beat room temperature butter and cream cheese until smooth. Gradually add the granulated sugar and beat until fluffy; this incorporates air into the mix, enhancing the texture.

Incorporate Eggs and Extracts

Add in the egg, egg yolk, vanilla, and coconut extract, mixing until combined. The mixture should be deliciously fragrant.

Form the Dough

Mix in the dry ingredients on low speed until a sticky dough forms. Scrape down the bowl as needed to ensure even mixing.

Shape the Cookies

Scoop the dough using a large cookie scoop (3 tablespoons). Roll them in granulated sugar and then powdered sugar to create a lovely finish.

Bake the Cookies

Place the scooped dough on the prepared sheet, pressing an indent into each cookie before filling it with lemon curd. Bake for 11-13 minutes; the edges should look slightly golden.

Cool and Serve

Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack. If you like, dust with powdered sugar before serving for an elegant touch.

Serving Suggestions

These Coconut Lemon Bar Cookies are delightful on their own but can be paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. They also make a stunning addition to a dessert platter at gatherings. Making them look beautiful can be as enjoyable as savoring them!

Tips for Success

Ensure all ingredients are at room temperature for optimal mixing. This creates a smoother dough.
To avoid sticking, coat your hands in sugar when rolling the dough; it adds a nice sweetness.
Watch the baking time closely to prevent overcooking the cookies. Do a little dance in the kitchen while you wait!

Variations

Swap fresh lemon juice for lime juice for a zesty twist; it adds a refreshing change.
Add shredded coconut to the cookie dough for extra texture.
Experiment with flavored extracts like almond or lemon for added depth. Keep it fun!

Storage Tips

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies without the lemon curd and add it after thawing. This way, you can enjoy them at a moment’s notice!

FAQs

Can I use bottled lemon juice instead of fresh?

Using fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch. Just remember, fresh is always brighter!

How can I tell when the cookies are done?

The cookies should be set with the curd bubbling slightly—keep an eye on them to avoid overbaking, or you might lose that lovely zing.

Can I make this recipe vegan?

You can substitute eggs with a flaxseed mix and use vegan butter and cream cheese for a vegan version. It’s a great option for those who are plant-based!

How can I make the lemon curd thicker?

Cooking the curd a bit longer can help thicken it. Just be cautious not to overcook; we want that perfect creaminess.

Can I add fruit to the cookie dough?

Yes, small bits of fruit like raspberries or blueberries can be incorporated for added flavor. They can provide a delightful contrast!

These Coconut Lemon Bar Cookies are sure to brighten your day with their vibrant flavor and delightful texture. They combine the refreshing essence of lemon with the richness of coconut, creating a taste that’s both uplifting and satisfying. Perfect for sharing or savoring solo, they bring sunshine into every bite. Enjoy baking and indulging in this delightful recipe!