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 tablespoon fresh lemon juice
06 -
2 tablespoons lemon zest (from about 2 large lemons)
07 -
1 large egg
08 -
1 teaspoon pure vanilla
09 -
1 cup butter, softened
10 -
1 1/2 cups sugar
→ Add-Ins and Coating
11 -
1/2-3/4 cup raw sugar (like turbinado or sanding sugar)
12 -
1 cup coconut flakes
# Instructions:
01 -
Set your oven to 350°F and prep two baking trays with parchment.
02 -
In a medium mixing bowl, stir together flour, salt, baking powder, and baking soda. Make sure everything’s blended.
03 -
Beat the butter and granulated sugar together on medium speed in a stand mixer with a paddle until it looks fluffy and pale. It’ll take about 4 minutes.
04 -
On low speed, mix in the egg, vanilla, lemon juice, and zest with the coconut. Scrape down the sides so it all combines evenly.
05 -
With the mixer still on low, slowly add in the dry ingredients. Roll 2 tablespoons’ worth into balls, coat each ball in coarse sugar, and space them 2 inches apart on your pan.
06 -
Pop the trays in the oven and bake for 14-18 minutes, just until the edges are a nice golden color. Let them cool on the tray for 5 minutes, then carefully move them to a rack to cool more.
# Notes:
01 -
Softened butter works best. Don’t skip this step!
02 -
Rolling the dough in sugar gives it a wonderful crunch.
03 -
Fresh lemon zest makes the flavor shine. Don’t skip it!