Lemon Coconut Cookies Recipes

LEMON COCONUT COOKIES

Steps:

• Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large bowl, beat together granulated sugar, egg, and egg yolk until well-combined.
• Add melted coconut oil and vanilla; stir well to combine.
• Stir in lemon juice and lemon zest.
• Stir in flour, corn starch, baking soda, and salt; mix until just incorporated.
• Add coconut, and stir until just combined.
• Using a medium cookie scoop (1 ½ tablespoons), scoop dough.
• Roll dough balls in powdered sugar, and then place dough balls on prepared baking sheets about 2 inches apart.
• Bake for 8-10 minutes, or until middle is set and edges are set. Centers should look soft and underdone.

LEMON-COCONUT COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.
• Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.
• Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.

LEMON COCONUT COOKIES

Steps:

• Combine all ingredients. Beat at low speed until well mixed, 2 to 4 minutes.
• Drop rounded teaspoonfuls of dough onto ungreased cookie sheets.
• Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.

LEMON COCONUT COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Juice and zest lemons then set aside in separate bowls
• In a large mixing bowl place butter and sugar together and let butter soften then cream both ingredients together until nice and smooth
• Add lemon juice and zest slowly to creamed mixture and stir until most of the liquid has been absorbed by the butter (there will be remaining juice not absorbed)
• Mix coconut in with creamed mixture until coconut is all mixed in with butter and sugar.
• Add dry ingredients slowly to the mixture and stir until all the liquid has been absorbed and cookie dough can be dropped by a spoon on a cookie sheet.
• Drop dough by teaspoonfuls 2 inches apart on cookie sheet lined with parchment paper.
• Bake for 8 to 10 minutes depending on doneness and then remove from oven and wait for 5 minutes before removing from cookie sheet to wire rack to cool completely.

LEMON COCONUT COOKIES

Steps:

• In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the zest, the vanilla, and the lemon extract. Add the flour and the salt, beat the mixture until it forms a dough, and stir in the coconut. Chill the dough for 1 hour, or until it is firm enough to handle. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
• Preheat the oven to 300°F. Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly butter baking sheets. Bake the cookies in the middle of the oven for 25 to 30 minutes, or until they are pale golden, transfer them to racks, and sprinkle them generously with some of the confectioners' sugar. Let the cookies cool and dust them lightly with the remaining confectioners' sugar.

COCONUT FLOUR LEMON COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes.
• Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly.
• Bake in the preheated oven until edges are golden, about 15 minutes.