Coconut Lemon 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 all-purpose flour
→ Wet Ingredients
05 -
1 tablespoon fresh lemon juice
06 -
1/2 cups granulated sugar (1 and a half)
07 -
2 tablespoons lemon zest (around 2 big lemons)
08 -
1 large egg
09 -
1 cup unsalted butter, softened
10 -
1 teaspoon vanilla extract
→ Add-Ins and Coating
11 -
1/2 to 3/4 cup chunky sugar (like sanding or turbinado)
12 -
1 cup shredded coconut
# Instructions:
01 -
Turn your oven to 350°F to heat up. Set up 2 baking trays with parchment.
02 -
Toss together salt, baking powder, soda, and flour in a medium bowl. Mix everything well.
03 -
With a stand mixer and the paddle, whip butter and sugar on medium for 4 minutes until it's fluffy and airy.
04 -
On a low setting, blend in egg, fresh lemon juice, vanilla, zest, and coconut. Scrape the sides as needed.
05 -
Add dry mix to the wet and keep it on low until just mixed. Scoop 2 tablespoons of dough, shape into balls, and roll them in sugar. Lay them 2 inches apart on the trays.
06 -
Cook for 14 to 18 minutes till they brown slightly on the edges. Cool on the tray for 5 minutes, then move to a rack.
# Notes:
01 -
For the best results, make sure the butter isn't cold.
02 -
Rolling the dough in chunky sugar makes a crisp coating.
03 -
Fresh lemon zest really amps up the flavor, don't skip it.