Ingredients for Lemon Coconut Balls
- 1/2 cup (1 stick) softened margarine
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- Flaked Coconut
- 2 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 cup (1 stick) softened butter (for frosting)
- Lemon Peel
- Salt
- 3 cups powdered sugar (for frosting)
- 2 tablespoons lemon juice (for frosting)
- Yellow Food Coloring
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How to Make Lemon Coconut Balls
- Cream together 1/2 cup (1 stick) softened margarine and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 2 teaspoons lemon extract.
- Gradually blend in 2 cups shredded sweetened coconut, 2 cups all-purpose flour, and 1/2 teaspoon cream of tartar until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them on an ungreased baking sheet.
- Bake at 350°F (175°C) for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheet before frosting.
- **For the Frosting:** In a medium bowl, combine 1/2 cup (1 stick) softened butter, 3 cups powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Beat with a wooden spoon or electric mixer until smooth and creamy. Frost the cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
369g
Fat
94g
Carbs
47g
