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Coconut and Lemon Shortbread Cookies
4.9 from 150 votes

Coconut and Lemon Shortbread Cookies

Coconut and Lemon Shortbread Cookies combine the creamy texture of buttery dough with fresh lemon zest and coconut essence for a delicate citrus and tropical flavor. The dough is chilled, rolled, and cut into thick cookies that bake to a light golden edge without browning the top, ensuring a tender crumb. These cookies offer a subtle balance between tartness and sweetness, finished with a crisp bite that works well as a snack with tea or coffee.

Prep Time
2 hrs
Cook Time
15 mins
Total Time
2 hrs 15 mins
Course: Dessert
Cuisine: International

Ingredients

Ingredients
  • 200 g butter
  • 350 g flour
  • 100 g sugar
  • 1 tbsp lemon juice
  • lemon grated zest of 1
  • 3-4 coconut essence drops
Icing
  • 200 g white chocolate
  • coconut

Instructions

How to make COCONUT AND LEMON SHORTBREAD COOKIES:
    Cup of Yum
  1. Mix the soft, room temperature butter with the sugar until creamy.
  2. Add the lemon juice, grated zest, and coconut essence.
  3. Gently fold in the flour. I mixer is not necessary for this as you can use a spoon or even your hands.
  4. The dough will come out a little soft and sticky but that's the way it should be. Wrap it in cling film and chill for an hour.
  5. Preheat the oven to 180 C degrees (356 F) and line a large baking tray with baking paper.
  6. After an hour, remove the dough from the refrigerator and place it on a well-floured worktop.
  7. Roll out the dough carefully, sprinkling flour occasionally to prevent sticking.
  8. The dough should be about 1cm (roughly half an inch) thick.
  9. Cut out the cookies using a well-floured cutter.
  10. Carefully transfer the cookies to the tray.
  11. Bake for 13-15 minutes until lightly browned at the edges, but without coloring on top.
  12. When they are ready, remove from the oven and leave for 2-3 minutes on the tray before transferring to a cooling rack.
  13. I can't say exactly how many cookies this will make as it depends on the size of cutter you use.
  14. I used a 7cm (2.75 inch) diameter cutter, so I made quite large cookies.
  15. For decoration, melt white chocolate in a bain marie.
  16. Using a teaspoon, put a little white icing in the middle of each cookie then spread it gently.
  17. Sprinkle coconut flakes on top then leave the cookies to cool.
  18. They are delicious at any time of the day and will surely win you over.
  19. Enjoy!