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Lemon Coconut Cookies

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These bright, buttery Lemon Coconut Cookies combine citrus and coconut for a delightful treat, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter, softened Adds richness and a tender crumb; soften to room temperature for easy creaming.
  • 1/2 cup granulated sugar Sweetens and helps create lightness when creamed with butter.
  • 1 cup all-purpose flour Provides structure; spoon and level for accurate measuring.
  • 1/2 cup shredded coconut (sweetened or unsweetened) Gives chew and coconut flavor; use sweetened for more sweetness or unsweetened for a less sweet result.
  • 1/4 cup cream cheese, softened Adds moisture and a subtle tang that keeps cookies tender.
  • 1 large egg, room temperature Binds the dough and helps with lift; bring to room temperature for even mixing.
  • 1 tablespoon lemon juice, freshly squeezed Fresh juice gives bright lemon flavor that bottled juice cannot match.
  • Zest of 1 lemon finely grated Intense lemon oil in the zest boosts aroma and flavor.
  • 1/2 teaspoon baking powder A light leavening to help the cookies set with a gentle rise.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
  3. Beat in the cream cheese, egg, lemon juice, and lemon zest until smooth, about 1 to 2 minutes.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Fold in the shredded coconut.
  7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10 to 12 minutes or until the edges are lightly golden and the centers are set but still soft.
  2. Allow to cool on the baking sheet for 3 to 4 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 185kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 50mgFiber: 1gSugar: 10g

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 2 months.

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