Coconut Lemon Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon salt
02 -
3 cups plain flour
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon baking powder
→ Wet Ingredients
05 -
2 tablespoons lemon zest (from about 2 big lemons)
06 -
1 tablespoon fresh-squeezed lemon juice
07 -
1 large egg
08 -
1 cup unsalted butter, softened
09 -
1 teaspoon vanilla flavoring
10 -
1 1/2 cups white sugar
→ Add-Ins and Coating
11 -
1/2 to 3/4 cup raw or coarse sugar (like turbinado)
12 -
1 cup shredded coconut
# Instructions:
01 -
Set the oven to 350°F and get 2 baking trays ready by lining them with parchment paper.
02 -
In a medium mixing bowl, whisk together the flour, salt, baking powder, and baking soda until they're evenly blended.
03 -
With your stand mixer and paddle attachment on medium setting, whip up the butter and sugar until it's light and fluffy. It’ll take around 4 minutes.
04 -
Slow the mixer and blend in the egg, vanilla, fresh lemon juice, lemon zest, and coconut. Scrape the sides down if needed to keep everything mixed.
05 -
On low speed, add the dry ingredients mix to the wet mixture. Scoop out 2 tablespoons of dough at a time, shape into balls, roll in the coarse sugar, and place on the prepared trays with space between them.
06 -
Pop the trays into the oven for 14 to 18 minutes. The edges should look golden when done. Let the cookies rest on the tray for 5 minutes before transferring them to a cooling rack.
# Notes:
01 -
Make sure your butter is soft for smooth mixing.
02 -
Don’t skip rolling the dough in coarse sugar—it adds a fun crunch.
03 -
Fresh lemon zest gives the best citrus flavor!