Description
Enjoy the delightful combination of coconut and lemon in these soft, chewy cookies. Perfectly sweet with a refreshing citrus twist, they make a wonderful treat for any occasion.
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until well mixed.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the egg to the butter-sugar mixture and beat until fully incorporated. Mix in the vanilla extract, lemon zest, and fresh lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the shredded coconut using a spatula until evenly distributed.
- Cover the bowl with plastic wrap or transfer the dough to an airtight container. Chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator. Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Optionally, flatten the tops slightly with a fork or your fingers.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Dust cooled cookies with powdered sugar if desired. For an extra burst of lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
Notes
- For a more intense coconut flavor, consider using toasted shredded coconut.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- Feel free to experiment with different citrus zests, such as lime or orange, for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes