Ingredients for Lemon Coconut Cookies
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar (for dough) & 1/4 cup granulated sugar (for rolling)
- 1 1/2 cups shredded coconut
- 1/2 cup butter, softened
- 1 large egg
- not found in recipe
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
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How to Make Lemon Coconut Cookies
- Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the shredded coconut.
- Roll rounded teaspoonfuls of dough into balls and roll in the cinnamon-sugar mixture.
- Place the cookies onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 7-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
25g
Fat
16g
Carbs
3g
