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Lemon Coconut Cookies

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Bright, tender cookies with a citrus sparkle and a soft, chewy texture, perfect for afternoons or gatherings.

Ingredients

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  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 1/4 cup cream cheese, softened
  • 1 large egg, room temperature
  • 1 tablespoon lemon juice, freshly squeezed
  • Zest of 1 lemon, finely grated
  • 1/2 teaspoon baking powder
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream together the softened butter and sugar until light and fluffy, about 2 to 3 minutes.
  3. Add in the cream cheese, egg, lemon juice, and lemon zest; beat until well combined and smooth.
  4. Whisk together the flour, baking powder, and salt until evenly blended.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the shredded coconut gently until evenly dispersed.
  7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for 3 to 4 minutes before transferring to a wire rack.

Notes

For even baking, make cookie spoonfuls roughly the same size. Store cooled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: lemon cookies, coconut cookies, dessert, baking, springtime treats

Find it online: https://easydessertideas.com/lemon-coconut-cookies/