Whisk the lemon curd, crème fraiche or sour cream and lemon zest together in a large bowl until it forms soft peaks.
Line a baking tray with wax paper and lay out half of the cookies (6) face down.
Spoon the cream equally onto the centers of the 6 cookies.
Top with the remaining cookies and press gently letting the cream ooze out a bit on the sides.
Place the sandwiches in the freezer for at least 4 hours to set up.
Remove and roll the edges in toasted coconut.
Serve and enjoy.