Lemon Coconut Heaven Cookies
Bright and chewy lemon coconut cookies perfect for any occasion.
Ingredients
Cookie Base
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg, lemon zest, and lemon juice until well combined.
- In another bowl, mix together the flour, shredded coconut, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week. Can be frozen for up to three months.