Lemon and Coconut Drop Biscuits
These biscuits are simple to make, and every mouthful is like biting into a joyful summer’s day. The tangy lemon curd goes beautifully with the coconut making these, quite simply, the perfect sweet treat on a cloudy (or any!) day.
They’re based on the classic lemon drop biscuit many of us grew up with in Australia in the 80s and 90s, but I’ve added in a coconut twist to really dial up the summery vibes.
You can use lemon curd from the shops, or better yet, make your own using my lemon curd recipe - https://www.whatsadambaking.com/recipeblog/lemon-curd.
I’ve been obsessed with lemon curd lately, so I’m sad to see citrus season come to an end here in Australia. The smell of lemon has drifted through our house so often this season. There’s an intangible sense of joy and comfort knowing there’s a jar of golden sunshine in the fridge just waiting to be put on a cake, mixed with cream, put on toast or just eaten by the spoonful.
These biscuits celebrate the curd in all its glory, and baking it in the biscuit transforms it into a glorious baked custard-like texture.
These biscuits are as joyful as the Bakeology Episode with Tegan Higginbotham that inspired them, so put on your apron, fire up your podcast library and indulge in some splendid, joyful baking and listening.
Makes 20-22 biscuits
Watch my how-to video on Instagram
INGREDIENTS
125g unsalted butter, room temperature
100g caster sugar
Zest of 1 lemon
1 egg, room temperature
A dash of vanilla extract
180g plain flour
Pinch of salt
¼ teaspoon baking powder
50g desiccated coconut
100g lemon curd
METHOD
Preheat your oven to 170 degrees C and line two large baking trays with baking paper.
In a large bowl (or using a stand mixer with the paddle attachment) cream the butter, sugar and lemon zest with hand beaters until light and fluffy.
Add the egg and vanilla and mix until well combined.
Add the flour, salt, baking powder and coconut to the bowl, and mix on low until combined.
Use a teaspoon to scoop small portions of the dough and shape them into balls of about 3cm. Place on the tray, leaving 3-4 cm between each ball.
Use your ring finger to gently press a hole in the middle of each ball. Refrigerate the prepared biscuits on the trays for 30 mins, or put in the freezer for 10 minutes.
Fill each biscuit with lemon curd and then bake for 15-20 minutes, or until they look set and are starting to golden around the edges.
Leave to cool on the tray and enjoy!
Store in an airtight container in the fridge for up to 5 days.
