Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sweetened shredded coconut
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar together in a large bowl until light and fluffy—about 2–3 minutes using a hand mixer.
- Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet until just combined. Don’t overmix!
- Fold in the shredded coconut with a spatula until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the edges are just golden but the centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with a little powdered sugar for an extra sweet finish.
Notes
These cookies strike the perfect balance between tangy and sweet, and they’re freezer-friendly! Add dried pineapple or a coconut glaze for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: lemon cookies, coconut cookies, easy cookies, spring dessert, tropical treat