Lemon Vanilla Bean Coconut Crunch Cookies
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Lemon Vanilla Bean Coconut Crunch Cookies
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Lemon Vanilla Bean Coconut Crunch Cookies - The name explains a lot, but there's so much more! They're buttery, crisp and melt-in-your-mouth delicious!
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Ingredients
- 1 cup shredded sweetened coconut
- 1 cup white sugar
- ¾ cup light brown sugar
- 8 ounces 2 sticks butter
- 1 cup melted coconut oil
- 1 large egg
- 1 teaspoon vanilla bean paste or ½ of a vanilla bean - split in half length-wise and beans scraped out
- lemon zest from two large lemons
- 3 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup crisp rice breakfast cereal (like Rice Krispies)
- 1 cup oatmeal
- For the glaze/drizzle:
- 1 ½ cups powdered sugar
- 2 tablepoons fresh lemon juice
- 2 tablespoons half and half
- 2 teaspoons vanilla bean paste
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Instructions
- Preheat oven to 325˚F. Line several sheet pans with parchment paper. Place a piece of foil (this will catch the drips when icing later on) on a work surface with a cooling rack on top.
- Spread the 1 cup coconut out on one of the prepared sheet pans. Place in preheated oven for 10-12 minutes or until lightly toasted, stirring once half way through. Watch carefully the last few minutes because coconut will burn easily. Remove from oven and set aside to cool.
- In the bowl of a stand mixer cream sugar and butter with the paddle attachment. Add the coconut oil, egg, lemon zest and vanilla bean paste. Beat until well mixed scraping sides of bowl once or twice.
- Add flour, salt and soda. Mix well scraping sides of bowl once or twice. Fold in Rice Krispies, toasted coconut and oatmeal. Drop by small scoops (I use a small ice cream scoop) onto prepared sheet pans. Bake, one sheet at a time (unless using a convection oven), 18-22 minutes or until light, golden brown. Transfer to prepared cooling rack when finished.
- While cookies are baking, prepare the glaze/drizzle by combining powdered sugar, lemon juice, half and half and vanilla bean paste in a medium size bow. Mix well with a whisk or a fork till smooth. You want a thick but drizzle-able consistency. Add more half and half, (a few drops at a time) if too thick. Add more powdered sugar (a spoonful at a time) if too thin. Drizzle icing over cookies wile warm. Allow to cool completely before storing.
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