Lemon Coconut Sugar Cookies
User Reviews
4.9
Lemon Coconut Sugar Cookies
Description
This recipe yields lemon-infused sugar cookies that incorporate shredded coconut directly into the dough. Butter is first softened and mixed with granulated sugar, then combined with an egg, vanilla, lemon zest, and lemon juice to create a flavorful base. Baking soda, baking powder, salt, flour, and coconut are folded in to form a dough. The dough is scooped into balls, rolled in coarse Demerara or Turbinado sugar, then baked for a texture with a sugary crust and soft center.
The coconut adds a subtle chewiness and sweetness, complementing the citrus from lemon zest and juice. These cookies offer a pleasant contrast between the coarse sugar’s crunch and the tender texture inside. The flavor profile blends buttery richness with fresh lemon brightness and a mild coconut undertone.
They work as a snack or dessert and can be paired nicely with tea or coffee during a casual gathering or afternoon break.
Tips include using coarse sugar for rolling to create texture and instructions for preparing the butter before mixing. The recipe is adapted from Real Housemoms and includes guidance on oval or round rolling and sugar alternatives.
Ingredients
- ½ cup demerara sugar for rolling, or Turbinado or raw sugar
- 1 cup butter cold
- 1 ½ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla
- lemon zest finely grated, from two medium-size lemons
- 1 tablespoon lemon juice fresh
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 cups flour
- 1 cup coconut sweetened shredded
Instructions
- Preheat oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup. Pour ½ cups Demerara or Turbinado sugar in a shallow bowl. You can use regular granulated sugar if you can't find Demerara or Turbinado. See Café Tips above.
- Place butter in a microwave-safe medium-large bowl and microwave on high power until partially melted, about 45 seconds. (see Café Tips above).
- Remove from microwave and add the 1 ½ cups sugar. Stir until well blended then add egg, lemon zest, lemon juice, and vanilla. Stir again until the egg is completely incorporated.
- Sprinkle baking soda, baking powder, salt, flour, and coconut over the top of the butter mixture and stir just until all of the flour is incorporated. Be sure to check the bottom of the bowl to make sure all flour is mixed in.
- Scoop up the dough (I use a cookie scoop) into roll 2 tablespoon balls and roll them in the Demerara or Turbinado sugar. Place sugared balls on the prepared baking sheet, spacing approximately 2 inches apart.
- Bake for 13-15 minutes or until just barely golden at the edges. Don't overbake. Allow to cool on the pan for 2-3 minutes then transfer to a wire rack to cool completely.
- Store in an airtight container.
Notes
- If Demerara or Turbinado sugar is unavailable, regular granulated sugar can be used for rolling the dough balls.
- Partially melting the butter in the microwave helps blend ingredients smoothly and aids cookie texture.
- Scoop dough using a cookie scoop for uniform size, about two tablespoons per cookie, to ensure even baking.
- The recipe is adapted from Real Housemoms, offering a reliable base for lemon coconut cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 116mg | 5% |
| Potassium | 28mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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