Step 1

to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2

In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes of mixing with an electric mixer. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract for extra flavor.

Step 3

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tougher cookie.

Step 4

Gently fold in the shredded coconut until evenly distributed throughout the dough.

Step 5

Scoop out small portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

Step 6

in the center of each cookie using your thumb or the back of a spoon. This will hold the lemon curd filling.

Step 7

Fill each indentation with about 1 teaspoon of lemon curd.

Step 8

Bake the cookies for 12-15 minutes, or until the edges are golden brown.

Step 9

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Once the cookies have cooled, sprinkle toasted coconut flakes on top, and if desired, dust lightly with powdered sugar for an added touch of sweetness.