Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the eggs, one at a time, followed by the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the wet mixture, mixing until just combined. Gently fold in the shredded coconut.

Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart, flattening each ball slightly.

Bake for 12-15 minutes or until the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

In a medium saucepan over medium heat, whisk together the sugar, eggs, lemon juice, and lemon zest. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.

Remove from heat and stir in the butter until melted and smooth.

Spoon a small amount of lemon curd onto the center of half of the cookies, and top each with the remaining cookies to create delightful sandwich treats.