Line a large baking sheet with parchment paper and preheat the oven to 325 degrees.

Whisk together the almond flour and shredded coconut in a medium sized bowl, making sure to break up any clumps. Add the sugar, salt, and lemon zest and mix well so that the lemon zest is evenly dispersed. Set aside.

Make sure to shake the can of coconut milk really well before measuring out 3 tablespoons. Add the coconut milk and coconut oil to a small pot and set it over low heat. Whisk continuously until the coconut oil has melted. Remove the pot from the heat and whisk in the vanilla extract.

Pour the coconut milk mixture over the other ingredients in the bowl and mix until you have a cohesive dough that forms a ball. The dough will be soft but it should hold together in a ball. Using a tablespoon sized cookie scoop (half-ounce), scoop up portions of the dough, scraping the excess off on the edge of your bowl. Drop the dough onto your lined baking sheet. Then, use a ½ teaspoon measuring spoon (one with a rounded bottom) to create the thumbprint in each cookie. Repeat with the remaining dough, spacing the macaroons out at least 1-inch apart on the baking sheet.

Bake the macaroons for 18-22 minutes on the center rack of the preheated oven until golden brown. Remove from the oven and immediately use the teaspoon measure to reinforce the thumbprints as needed, then allow the macaroons to cool completely. To keep things easy, you can let them cool right on the baking sheet or move them to a wire rack after about 10 minutes.

Once cool, fill the thumbprints with lemon curd.

Enjoy right away. The thumbprints can be left out at room temperature for a couple of hours but after that they should be moved to an airtight container in the fridge. Enjoy within 4-5 days.