Lemon Coconut Cookies

Monday, August 4, 2014

So.....this happened today. Yep. Lemon Coconut Cookies. :) Believe me, you will want to make some of these ASAP. They are perfect in every way....fluffy, dense, and slightly crisp around the edges. Are you as much of a #lemonjunkie as me? Do you like lemon cookies, lemon bars, lemon cake, lemon scones, or lemon poppyseed cake....? If so..... these are your kind of cookies! :P

I wanted to make a treat for my sweet boss, and her lovely son. In the past two days they celebrated their birthdays. This called for some yummy treats. Sweets are the best kind of present, right?! Anyway... I hope they will enjoy them as much as I did! Love you both, and Happy Birthday!

Recipe is below.....go get your baking on, people!



Lemon Coconut Cookies 
Oven Temperature: 350 degrees
Cook Time: 12 min.
Yields: 20-24 cookies per batch

Ingredients:
  1. 1 3/4 c all-purpose flour
  2. 1 1/2 tsp baking powder
  3. 1 tsp lemon zest
  4. 8 Tbsp (1 stick) unsalted butter, room temperature
  5. 1 c granulated sugar
  6. 2 large eggs
  7. 3/4 tsp vanilla extract 
  8. 2 drops lemon extract
  9. 3/4 cup coconut
  10. 1/2 c powdered sugar (for rolling) 
Glaze:
  1. 1 cup powdered sugar
  2. 1/4 cup milk
  3. 1 tsp lemon extract

Directions:

Preheat oven to 350 degrees F. Spray baking sheet with non-stick cooking spray. In a medium mixing bowl, whisk together dry ingredients (flour and baking powder). Add zest and whisk it in. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time and mix well. Add vanilla or lemon extract. Mix again. With mixer on low speed, mix in dry ingredients until just combined. Roll the dough into balls (using an ice cream scoop) and roll tops in powdered sugar. Place on baking sheet, leaving 2 inches of space between them (I fit 12 on a sheet). Bake for 12 minutes, or until puffed and bottoms just golden brown. Cool on sheet for 5 minutes, then transfer onto a cooling rack. 

To make glaze mix powdered sugar, milk, and lemon extract until smooth. Drizzle over cookies (using a spoon). 


Notes: When making the cookie dough base, I prefer to use BOTH lemon & vanilla extract, but you can choose to do one or the other. I used the zest from an entire lemon. Lastly, when making your glaze, it's better to keep adding milk (to make the right consistency), rather than adding too much right at first. If you make the glaze too runny it melts right into the cookie, and you won't be able to see it anymore.


If you try out these yummy cookies, comment on this post and let me know how you liked it :) 

Hope to hear from you soon!

Much love, 



--McKenna <3



5 comments:

  1. I'm OBSESSED with lemon! Can't wait to try this recipe! Thanks Kenna!

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    Replies
    1. Of course, Ken!! You will seriously die, it's that yummy :) Haha. Sometimes cookies fall flat or get too crunchy, but these turned out perfectly fluffy and crisp! Oh, and I ended up making two batches because one full batch only made a little over a dozen and half.

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  2. Two of my favorites, lemon and coconut! Pinning because these look absolutely delish!!
    Julie @ Sweet and Spicy Monkey

    ReplyDelete
    Replies
    1. Right?! Lemon & coconut are two of my favorites as well, Julie :) I can honestly tell you that my family and I loved these cookies so much, that we added it to our family recipe book! They stayed yummy for many days as well!

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