Lemon Coconut Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon salt
02 -
1/2 teaspoon baking powder
03 -
1 teaspoon baking soda
04 -
3 cups all-purpose flour
→ Wet Ingredients
05 -
2 tablespoons lemon zest (from around 2 big lemons)
06 -
1 tablespoon fresh lemon juice
07 -
1 teaspoon vanilla extract
08 -
1 large egg
09 -
1 1/2 cups granulated sugar
10 -
1 cup unsalted butter, softened
→ Add-Ins and Coating
11 -
1/2-3/4 cup coarse sugar (like demerara, sanding, or turbinado)
12 -
1 cup shredded coconut
# Instructions:
01 -
Set your oven to 350°F and get 2 baking trays ready by lining them with baking paper.
02 -
In a bowl, mix together the flour, baking soda, baking powder, and salt. Stir until everything feels evenly blended.
03 -
Beat butter and sugar with a stand mixer (paddle attachment) for about 4 minutes on medium. It's ready when it looks fluffy and light.
04 -
Lower the mixer speed and add the egg, vanilla, lemon zest, lemon juice, and coconut. Scrape the sides of the bowl so it’s all mixed together well.
05 -
Mix the dry ingredients into the wet ones on low. Scoop out 2 tablespoons of dough, shape into balls, roll in coarse sugar, and place on the baking sheets 2 inches apart.
06 -
Pop the trays into the oven for 14-18 minutes until you see the edges browning slightly. Let cookies cool on the tray for 5 minutes, then move them to a cooling rack.
# Notes:
01 -
Softened butter works best for this dough.
02 -
Rolling the dough in sugar makes the texture extra nice.
03 -
Fresh lemon zest makes the flavor shine the most.