Lemon Coconut Biscuits – a delicious recipe with Coconut, Butter, Brown Sugar, Egg, Flour, Cream Of Tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F.
2
In the bowl of a food processor, pulse the coconut until it is a very fine shred.
3
Cream together the butter and brown sugar in the bowl of a standing mixer. Beat in the egg.
4
In a separate bowl, combine the flour, tartar, baking soda and salt. Add the dry ingredients to the batter and partially combine.
5
Add the coconut, zest and lemon juice and combine until you have a thick dough.
6
Use a cookie scoop to scoop the cookie dough out and put them in a bowl with the granulated sugar. Roll the dough in the sugar and cover the dough completely.
7
Place the cookie dough on the sheet pan and bake at 350u00b0F for 8-10 minutes.
8
Let cool on a rack and enjoy!
596
kcal
Calories
26
g
Fat
88
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2/3 cups Shredded Sweetened Coconut, 1/2 cups Butter, 3/4 cups Brown Sugar, 1 whole Egg, and more.
Yes, Lemon Coconut Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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