To make that homemade curd, you’re going to need coconut oil, eggs, sugar, salt, tamarind paste, and limes — here you’ll be using just the juice, but the zest will go into the cookies. Additional ingredients needed for the cookies include flour, baking powder, allspice, butter, and vanilla extract.
To make the tamarind-lime curd, beat together the coconut oil, 3 eggs, ½ cup sugar, lime juice, tamarind paste, and a pinch of salt (about ⅛ teaspoon) in a small saucepan.
Cook the mixture over low heat, stirring constantly, until it reaches 165 F. (The curd should have thickened to a custardy consistency at this point.)
Strain the curd, discard any solids, and refrigerate it while you prepare the cookies.
Preheat the oven to 350 F.
Combine the flour, baking powder, 1 teaspoon salt, lime zest, and allspice in a large bowl.
In a medium bowl, cream the remaining ¾ cup sugar with the butter, remaining 2 eggs, and vanilla extract, then add this mixture to the dry ingredients and stir until a dough forms.
Work the dough briefly with your hands on a clean surface, then form it into a ball.
Pinch off a piece of dough that’s about the size of a large marble, and roll it into a sphere. Place the piece of dough on a cookie sheet and press your thumb into the center to form an indentation. Repeat until all the dough is used.
Spoon the tamarind-lime curd into the center of each cookie.
Bake the cookies for 15-20 minutes or until they are toasted on the bottom and slightly soft on top.
