Lemon Coconut Cookies – a delicious recipe with u00bc, Sugar, Eggs, Freshly Grated Lemon, All-purpose, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 300u00b0F.
2
Beat the butter and sugar together until fluffy. Add the eggs and lemon zest, and beat until well mixed.
3
In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the flour mixture to the butter/sugar mixture, beating until well blended. Stir in the coconut. Cover and refrigerate the dough for at least 1 hour (or overnight), until the dough is firm enough to handle.
4
Roll the dough into 1 1/2-inch balls, roll in the powdered sugar, and place 2 inches apart on a lined baking sheet. Bake for 16-18 minutes until the edges are set. Move the cookies to a wire rack and allow to cool completely.
5
Recipe adapted from Hershey's Kitchens, Lemon Coconut Pixies.
519
kcal
Calories
17
g
Fat
86
g
Carbs
9
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 9 ingredients. The key ingredients include: 1/4 cups Butter, Softened, 1 cup Sugar, 2 whole Eggs, 2 teaspoons Freshly Grated Lemon Zest, and more.
Yes, Lemon Coconut Cookies 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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