Lemon Coconut Drop Cookies (Print version)
Lemon zest gives these coconut cookies a bright aroma without a glaze.
# Ingredients:
Ingredients
01 -
150 g all-purpose flour
02 -
80 g unsweetened shredded coconut
03 -
100 g softened butter
04 -
100 g granulated sugar
05 -
1 large egg
06 -
1 tbsp lemon zest
07 -
1 tbsp lemon juice
08 -
1 tsp vanilla extract
09 -
½ tsp baking powder
10 -
¼ tsp salt
# Instructions:
01 -
Heat the oven to 175°C / 350°F. Line two baking sheets with parchment. Whisk flour, baking powder and salt in a bowl.
02 -
Beat softened butter and sugar for 2 minutes until creamy. Beat in the egg, lemon zest, lemon juice and vanilla until combined.
03 -
Stir in the flour mixture and shredded coconut just until no dry flour remains. Let the dough stand for 10 minutes so the coconut absorbs some moisture.
04 -
Divide into 20 rounded portions of about 25 g. Arrange 10 on each prepared sheet with at least 5 cm between them. Flatten each lightly into a thick disc.
05 -
Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers look set. The cookies should remain pale and soft in the middle.
06 -
Cool on the sheet for 5 minutes, then transfer to a rack for 10 minutes. Repeat with the second sheet, allowing the oven to return to temperature.
07 -
Once completely cool, keep in an airtight container at room temperature for up to three days. Freeze for up to two months, separating layers with parchment.
# Good to know:
01 -
Includes 25 minutes resting or cooling time.