Toasted Coconut Lime Curd Macadamia Nut Cookies

These cookies are soft, buttery, and bursting with tropical flavor. Toasted coconut and crunchy macadamia nuts mix into a lime-zest sugar cookie base. A tangy lime curd is nestled in the center of each cookie for a creamy pop of citrus that balances the sweetness perfectly.

Yield: Makes about 12 cookies

Ingredients

Small Batch Lime Curd

• 2 tablespoons fresh lime juice
• Pinch of salt
• 1 egg yolk
• 3 tablespoons sugar
• 1 tablespoon unsalted butter
• 1 teaspoon lime zest

Coconut Macadamia Nut Sugar Cookies

• 3 cups all-purpose flour
• ¾ teaspoon baking soda
• 1 teaspoon salt
• 2 sticks unsalted butter, at room temperature
• 1 ¾ cups white sugar
• ½ teaspoon lime zest
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• A few drops of coconut extract (optional)
• ¾ cup unsweetened coconut flakes
• 1 cup unsalted roasted macadamia nuts, chopped
• Lime curd (from above)

Topping

• Toasted coconut shreds
• Fresh lime zest

Instructions

1. Make the Lime Curd

1. Zest one lime and set the zest aside.
2. In a bowl, whisk the lime juice with a pinch of salt.
3. In another bowl, whisk the egg yolk and sugar until pale and fluffy.
4. Slowly whisk the lime juice into the egg mixture until combined.
5. Pour the mixture into a heat-safe pot and cook over medium-low heat, whisking constantly until it thickens and begins to bubble (about 2–3 minutes).
6. Remove from heat and stir in the butter until melted.
7. Strain the curd through a sieve for smoothness, then gently stir in the reserved lime zest.
8. Transfer the curd to a piping bag or small container and chill in the fridge until ready to use.

2. Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
3. In a separate large bowl, beat the softened butter until pale and fluffy (about 2 minutes).
4. Add the sugar and continue beating until well-creamed.
5. Add the lime zest, egg, egg yolk, vanilla extract, and coconut extract (if using). Beat until light and fully combined.
6. Gradually add the dry ingredients to the wet mixture and beat until almost incorporated, leaving a few dry spots.
7. Fold in the coconut flakes and chopped macadamia nuts until evenly mixed.

3. Form and Fill Cookies

1. Using a cookie scoop (about 4 tablespoons of dough each), place balls of dough onto a parchment-lined baking tray.
2. Use your finger or the back of a spoon to make a small indent in the center of each dough ball.
3. Snip the tip of the chilled lime curd piping bag and fill each indentation with lime curd — don’t overfill.
4. Gently press the tops of each cookie dough ball to help seal the curd inside.

4. Bake

1. Arrange about 5 cookies per tray, leaving space between them.
2. Bake for 8–9 minutes, until the edges are just set. The centers may look slightly soft — that’s okay. They will firm up as they cool.
3. Once out of the oven, you can gently press the edges with a round cookie cutter to shape them if desired.

5. Add Toppings and Serve

1. While the cookies are still warm, sprinkle toasted coconut shreds and fresh lime zest on top.
2. Let the cookies cool, then enjoy!
3. Store in an airtight container at room temperature for up to 3 days.

Flavor Inspiration

The inspiration behind toasted coconut lime curd macadamia nut cookies comes from classic tropical desserts, where citrus, coconut, and rich nuts work together in perfect harmony. Lime adds a refreshing sharpness, coconut brings warmth and sweetness, and macadamia nuts contribute a luxurious buttery crunch. Together, these flavors transform a simple cookie into something vibrant and memorable.

A Perfect Balance of Sweet and Tangy

What makes these cookies especially appealing is the balance between sweetness and acidity. The cookie dough is rich and mildly sweet, allowing the lime curd to shine without overwhelming the palate. Each bite offers contrast: soft cookie, creamy citrus center, and subtle crunch from the nuts and toasted coconut. This balance keeps the cookies from feeling heavy, even though they are indulgent.

Texture That Feels Bakery-Style

These cookies have a bakery-quality texture that feels both refined and comforting. The edges bake up lightly golden while the centers remain soft and tender. The lime curd stays smooth and slightly creamy, creating a pleasant contrast against the chewy cookie base. Toasted coconut on top adds a gentle crispness that enhances every bite.

Ideal for Special Occasions

Because of their unique filling and elegant flavor profile, these cookies are perfect for special occasions. They work beautifully for brunch tables, afternoon tea, baby showers, or summer gatherings. Their bright flavor and eye-catching appearance make them stand out among more traditional cookies, while still being approachable and familiar.

Make-Ahead Friendly

These cookies are also practical for busy bakers. The lime curd can be prepared in advance and stored until needed, and the cookie dough holds its shape well when chilled. This makes the recipe ideal for planning ahead, whether you’re baking for guests or preparing treats for the week.

A Cookie That Feels Like a Mini Dessert

Rather than feeling like a simple snack, toasted coconut lime curd macadamia nut cookies feel like a complete dessert in one bite. The creamy center gives the impression of a filled pastry or tart, while the cookie itself provides structure and comfort. It’s the kind of treat that feels special without being complicated.