Description
Delicious lemon coconut cookies that are soft and rolled in confectioner’s sugar.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup confectioner’s sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup shredded unsweetened coconut
- 1/2 cup confectioner’s sugar (for rolling)
Instructions
- In a large bowl, add butter and sugar. Using a hand mixer or stand mixer, cream together until light and fluffy, about a minute.
- Add lemon zest, lemon juice, and vanilla extract and mix until just combined.
- Add flour and salt to butter mixture and mix on low (or by hand with a spoon) until just combined. Last, stir in shredded coconut.
- Cover bowl and refrigerate for 30 minutes.
- Meanwhile, preheat oven to 375℉. Line a baking sheet with parchment paper and set aside.
- Remove dough from refrigerator. Form dough into 1 inch balls (or use a small cookie scoop) and place 1 inch apart onto prepared baking sheet.
- Bake for about 10-12 minutes, or until edges begin to lightly brown.
- Allow cookies to rest on baking sheet for 5 minutes before transferring to a cooling rack.
- Once cookies have cooled (or are barely warm), gently roll in confectioner’s sugar to coat.
Notes
- Make sure the butter is at room temperature for easier creaming.
- Cookies can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg