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These Coconut Thumbprint Cookies with lemon curd or Hershey’s Kisses are the perfect buttery lightly sweet cookies, and since you can customize them with tangy lemon curd or chocolaty kisses, you can make them your own. Or, do like I did and make some of each!
I love coconut, so I have a ton of recipes using the fruit. Here are some of my favorites: Air Fryer Coconut Shrimp, Coconut Macaroons, Toasted Coconut Icebox Cake, and Coconut Sorbet.
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Small batch cookies
This recipe makes a nice small batch of 16 cookies. It’s just perfect for a small family. There are a few to share, and plenty to enjoy for yourself. But, it keeps me from eating way too many cookies at this time of year.
Can I make a bigger batch of cookies?
You can absolutely! If you want to make a bigger batch of cookies, say 32 cookies, simply use the servings slider on the recipe card to make a double batch. Or, go wild and triple it for a cookie exchange.
These cookies also fair well if mailed. Need tips on mailing cookies? Take a look at my post on How to Ship Baked Goods.
These Jubilee Jumbles cookies make a big batch if you’re looking for more ideas!
The photo above shows the cookies rolled, coated in coconut, flattened, and filled; ready to go in the oven.
Can I make these cookies ahead?
Yes, these can be made ahead!
These last well when baked and stored on the counter in an airtight container at room temperature; they’ll keep for about 3 days.
Want to keep the baked cookies longer than that? You can keep them in the freezer as well. They will keep for about 6 months in the freezer. After baking, let the cookies cool completely on a wire rack. Then, place them in a single layer on a parchment paper lined baking sheet and pop them in the freezer. Once frozen, store them in a ziptop storage bag.
And remember, you never want to store cookies before they’re completely cool. The trapped heat will make them soggy.
Can I make the dough ahead?
You can also refrigerate or freeze the dough for these cookies, either as a batch or pre-portioned.
For the refrigerator, you can make the dough up to the point where you shape it as a disk and wrap it tightly in plastic wrap. I’d suggest popping that wrapped disk in a plastic bag as well to keep any fridge odors away. That disk can be stored in the fridge for up to 3 days.
You could also shape the dough into balls with the indentation and store those shaped balls in the fridge in a ziptop bag for 3 days.
If you’d like to freeze the dough for longer storage, it can be stored as a tightly wrapped disk in the freezer for up to 6 months. Thaw the disk in the refrigerator overnight before handling.
Lemon curd for the filling
The lemon curd filled cookies are always a huge hit in my house. We’re big fans of lemon and coconut desserts!
I love the convenience of buying lemon curd in a jar. Take a look in the jams and jellies section of your grocery store. They may carry lemon curd as well. My grocery store doesn’t always carry it, but the Sprouts near me does.
Want to make your own lemon curd? It’s actually really easy to make homemade lemon curd. Just follow along with the instructions on this recipe for homemade lemon curd, and it’ll have you making your own in no time.
Kitchen items you may need
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Mixing bowls
Stand mixer
Hand mixer
strainer for sifting
Plastic wrap
Lemon Curd
parchment paper
Silpat
Cookie sheet
Cooling rack
Cookie storage container
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Recipe
Coconut Thumbprint Cookies
Ingredients
- ¾ cup unsalted butter at room temperature
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1/8 teaspoon kosher salt
- 1 egg beaten with 1 tablespoon water for egg wash
- 1 ½ cups sweetened flaked coconut
- lemon curd or Hersey’s kisses
Instructions
- Cream together the butter and sugar until they are just combined using a stand mixer, hand mixer, or a sturdy fork. Add the vanilla, and mix in.
- Sift the flour and salt together. Using low speed on the stand mixer or hand mixer, mix the flour into the butter mixture. Combine until the dough starts to come together.
- Place dough on a sheet of plastic wrap and press together into a flat disc. Wrap tightly in the plastic wrap and chill for 30 minutes.
- Preheat the oven to 350° F.
- Divide dough in half, and each half into 8 equal sections. Roll the dough sections into balls, about 1-inch in size. Dip each dough ball into the egg wash, and roll it in coconut. Place the balls on a cookie sheet lined with parchment paper or a Silpat mat. Gently press down on ball to flatten, and press a small indentation into the top center of each cookie with your finger, or a knuckle. Drop ¼ to ½ teaspoon of lemon curd into each indentation, or press a Hershey’s Kiss into the indentation.
- Bake for 18 to 25 minutes at 350° F, until the coconut is a golden brown.
- Place cookies on a wire rack to cool.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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