Lemon Coconut Cookies Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
14 mins
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Total Time
24 mins
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Servings
16 large
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Calories
304 kcal
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Course
Dessert
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Cuisine
North American
Lemon Coconut Cookies Recipe
Description
This recipe uses butter and sugar creamed together, blended with an egg, lemon zest, lemon juice, and optional lemon oil and yellow food coloring to create a vibrant dough. Flour, coconut, baking powder, and sea salt are added, then the dough is shaped into 3-inch rounds and baked until the edges turn light brown. After cooling, a glaze made of powdered sugar and lemon juice is poured over the cookies and sprinkled with fine coconut, providing a glossy citrus finish.
The texture of these cookies is tender but slightly firm, with the coconut adding chewiness. The lemon provides a bright fruity flavor enhanced by the glaze’s acidity. These cookies can be prepared on multiple baking sheets to bake several at once, with the tip to cool baking sheets before reusing to prevent spreading.
Ingredients
- 1 cup butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- lemon zest from 1
- ¼ cup lemon juice from 1 large lemon, fresh squeezed
- lemon oil optional
- yellow food colouring optional
- 2 ½ cups all-purpose flour
- ⅔ cup coconut plus a little extra for garnish, fine
- ½ teaspoon baking powder
- ½ teaspoon salt sea salt
The Glaze
- 1 cup powdered sugar
- ¼ cup lemon juice fresh squeezed
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 (or 4 if you have them) 11x13 inch baking sheets with parchment paper. In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes. Add the egg, lemon zest, lemon juice and, if using, the lemon oil and food coloring and beat to combine.
- Add the flour, coconut, baking powder, and sea salt and beat until just combined.
- Scoop cookie dough using a ¼ cup measuring cup or cookie scoop and roll them into a ball. Press down the tops so you have 3-inch rounds. Bake the cookies, 2 sheets at a time, for 12-14 minutes, or until lightly browned at the edges. Remove from the oven and let the cookies cool completely.
- While the cookies are cooling, prepare the glaze. In a small bowl, mix together the powdered sugar and lemon juice. Once the cookies have cooled completely, pour the glaze over top and sprinkle with a little coconut.
Notes
- If using only two baking sheets, allow them to cool completely between batches to avoid cookie dough spreading too much.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16large
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1 large cookie | |
| Calories | 304kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 194mg | 8% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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