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 plain flour
→ Wet Ingredients
05 -
1/2 cups lemon zest (from about 2 big lemons)
06 -
1 tablespoon lemon juice (freshly squeezed)
07 -
1 teaspoon vanilla
08 -
1 egg (large)
09 -
1 1/2 cups white sugar
10 -
1 cup butter (unsalted, softened)
→ Add-Ins and Coating
11 -
1/2 to 3/4 cup crunchy sugar (demerara, turbinado, or sanding)
12 -
1 cup coconut flakes
# Instructions:
01 -
Heat your oven to 350°F. Get 2 baking trays ready by lining them with parchment.
02 -
Stir the flour, baking powder, soda, and salt together in a medium bowl. Make sure it's all blended.
03 -
Using a stand mixer with the paddle, cream the butter with sugar till it's lightened and fluffy. Do this on medium—it'll take about 4 minutes.
04 -
Keep the mixer on low and mix in vanilla, egg, lemon juice, zest, and the coconut. Scrape down the sides as you go.
05 -
Mix the dry stuff into the wet. Scoop dough with 2-tablespoon portions, roll into balls, coat in crunchy sugar, then space them 2 inches apart on the pans.
06 -
Bake for 14 to 18 minutes, just until the edges are golden. Let them cool on the tray for 5 minutes before transferring to a rack.
# Notes:
01 -
Softened butter works best—don't skip this step.
02 -
Rolling in coarse sugar gives an irresistible crunch.
03 -
Fresh lemon zest makes all the difference in taste.