1. Make the dough: In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes). Mix in egg yolk and vanilla. Gradually add flour and salt, mixing until just combined.
2. Divide dough in half. Roll each portion into a 6-inch log. Chill 1 hour (or freeze 20 mins).
3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
4. Slice logs into ¼-inch rounds. Press a small indentation into the center of each.
5. Bake 8–10 minutes, until edges are golden. Let cool completely on a wire rack.
6. Assemble: Spoon a small amount of lemon curd into the center of half the cookies. Top with remaining cookies to make sandwiches.
7. Roll the edges in toasted coconut to coat.

✨ Serve chilled—the perfect balance of buttery, tart, and tropical!

💡 Make ahead: Store in an airtight container at room temp for up to 3 days. Keep refrigerated if using fresh lemon curd.

PREP TIME & NUTRITION :
Prep Time : 20 mins + 1 hr chill , Cook Time : 10 mins , Total Time : 1 hr 40 mins , Servings : 18 sandwich cookies , Calories : 120 per cookie , Net Carbs: 14g , Fats: 7g , Protein: 2g