Lemon Coconut Cookies
User Reviews
4.9
Lemon Coconut Cookies
Description
Lemon Coconut Cookies combine granulated sugar, eggs, and melted coconut oil as the base. Incorporating fresh lemon juice and zest brings a fresh citrus note, complemented by vanilla extract. The addition of all-purpose flour, cornstarch, baking soda, and salt creates a balanced dough that yields a tender cookie. Sweetened shredded coconut adds texture and extra sweetness. The dough is shaped into balls, rolled in powdered sugar, then baked until the centers remain soft and slightly underdone, while the edges set to provide a gentle chew.
The flavor contrast between tart lemon and sweet coconut is distinct, and the slight softness in the center sets these cookies apart. Coating the dough balls in powdered sugar before baking gives a delicate outer layer. These cookies pair well with a cup of tea or coffee as a light dessert or snack.
The recipe notes emphasize measuring flour accurately by sifting and spooning to avoid tough cookies, and adjusting coconut oil quantities depending on its state. The estimated nutrition information can help with dietary planning.
Ingredients
- 1 cup granulated sugar
- 1 egg large
- 1 egg yolk
- 1/3 cup coconut oil melted¹
- 1/2 teaspoon vanilla extract
- 1/4 cup lemon juice freshly squeezed
- 2 teaspoons lemon zest freshly grated
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 tsp salt
- 1/2 cup coconut shredded, sweetened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together granulated sugar, egg, and egg yolk until well-combined.
- Add melted coconut oil and vanilla; stir well to combine.
- Stir in lemon juice and lemon zest.
- Stir in flour, corn starch, baking soda, and salt; mix until just incorporated.
- Add coconut, and stir until just combined.
- Using a medium cookie scoop (1 ½ tablespoons), scoop dough.
- Roll dough balls in powdered sugar, and then place dough balls on prepared baking sheets about 2 inches apart.
- Bake for 8-10 minutes, or until middle is set and edges are set. Centers should look soft and underdone.
Notes
- Use sifted and properly measured flour for optimal cookie texture.
- If coconut oil is already melted, adjust quantity to half a cup for this recipe.
- Rolling dough balls in powdered sugar before baking creates a slight sugary crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 132kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 55mg | 2% |
| Potassium | 29mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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