It's time to combine the tangy flavor of lemon with the tropical sweetness of coconut. These lemon coconut cookies are a delightful, refreshing dessert that is perfect for any occasion.
Making lemon coconut cookies
Lemon is one of the best for savory meals like lemon coconut rice, or in sweet recipes like bars, drinks, and desserts.
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Ingredients
There are just a few ingredients you will need to grab to start making these cookies:
- Butter
- Sugar
- Flour
- Lemon zest
- Shredded coconut
- White chocolate chips (optional)
Instructions
It's very simple to make these cookies. It requires just a few steps:
- Cream the butter and sugar until light and fluffy.
- Add in the flour, lemon zest and shredded coconut. Fold in the white chocolate chips if using.
- Mix lemon coconut cookie dough together, then drop by rounded tablespoons onto a cookie sheet.
- Bake at 350 degrees for 10-12 minutes.
Substitutions
One thing I love about these cookies is how easy and versatile they are to make. They can be easily adjusted for any dietary needs or preferences.
- Vegan: To make these cookies vegan, substitute butter for plant based butter. If you are using white chocolate chips, make sure to use vegan white chocolate chips.
- Gluten free: You can make these cookies gluten free by using gluten free flour in place of the flour.
- Sugar: To make these cookies with less sugar, you can substitute sugar substitutes. I would stay away from coconut sugar, as coconut sugar tends to change the taste with lemon and citrus flavors.
Variations
These lemon coconut cookies are delicious on their own, but there are plenty of ways to customize them:
- Use Lime Instead of Lemon: Swap the lemon for lime to create a slightly different citrus flavor.)
- Add a Glaze: For an extra burst of lemon flavor, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Mix in Nuts: Instead of white chocolate chips, add a handful of chopped nuts, such as almonds or macadamia nuts, for a crunchy texture.
- Dip in Chocolate: Dip half of each cookie in melted dark or white chocolate for an elegant look to your cookie, then dip in toasted coconut and drizzle with additional lemon zest if desired.
Equipment
To make these cookies, you will want a mixer to get your sugar and butter light and fluffy. You will also need a cookie sheet too for baking.
Storage
Store the baked cookies in an airtight container at room temperature for up to a week. To keep them fresh for longer, you can also freeze the baked cookies for up to 3 months. Thaw them at room temperature before serving.
FAQ
Yes, you can use sweetened coconut if you prefer a sweeter cookie. However, consider reducing the amount of sugar in the recipe by 1-2 tablespoons to balance the sweetness.
Absolutely! To freeze the dough, shape it into balls, then place them on a baking sheet and freeze until solid. Transfer the frozen dough balls to a resealable freezer bag and store for up to 3 months. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding 1-2 minutes to the baking time.
Yes, this recipe doubles easily. Simply double the quantities of each ingredient and proceed with the recipe as directed. You may need to bake the cookies in batches depending on the size of your oven.
If your cookies are spreading too much, your butter may have been too soft or melted, or the dough might be too warm. Chilling the dough for 30 minutes before baking can help. If your cookies aren’t spreading enough, try flattening the dough balls slightly before baking or allowing the dough to come to room temperature if it was chilled.
Related
Looking for other recipes like this? Try these:
5 Ingredient Lemon Coconut Cookies
Equipment
- Cookie sheet
- mixer
Ingredients
- ½ cup butter softened
- ½ cup granulated sugar
- 1 large lemon zest only
- 1 cup shredded coconut unsweetened
- 1 cup all purpose flour
- ½ cup white chocolate chips optional
Instructions
- Prepare the Ingredients
- Butter: Ensure the butter is softened. Leave it at room temperature for about an hour or soften it quickly in the microwave for a few seconds.
- Lemon: Zest the lemon. The zest will provide a bright, citrusy flavor that complements the sweetness of the white chocolate and coconut.
- Mix the Dough
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This process usually takes about 2-3 minutes using an electric mixer.
- Add the lemon zest to the butter and sugar mixture, and mix until well combined.
- Gradually add the flour to the mixture, and stir until just combined. Be careful not to overmix the dough.
- Fold in the shredded coconut and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape and Bake the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press each dough ball with the palm of your hand or the bottom of a glass to flatten them slightly.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers should still be slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Pairing
These are my favorite dishes to serve with [this recipe]:
burntapple
OMG these were soooo good1 They didn't last long at all!