Imagine biting into a cookie that transports you to a sunny beach paradise with every single crumb! These Coconut Lemon Sugar Cookies are not just another dessert – they're a magical blend of zesty citrus and tropical sweetness that will revolutionize your baking game. Perfect for summer gatherings, afternoon tea, or when you simply want to treat yourself to something extraordinary, these cookies promise to deliver a burst of sunshine in every delightful bite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add the egg to the butter-sugar mixture and mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Stir in the fresh lemon juice and lemon zest, mixing until the ingredients are well combined and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the shredded coconut using a spatula, distributing it evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie ball with the palm of your hand or the bottom of a glass to create uniform thickness.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Once cooled, dust the cookies with powdered sugar or drizzle with a simple lemon glaze for extra flavor and decoration.
- Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted – this guarantees the perfect cookie texture.
- Zest Like a Pro: Use fresh lemon zest for the most vibrant citrus flavor. Roll the lemon on the counter before zesting to release more oils.
- Don't Overmix: Mix your dough just until ingredients are combined to keep the cookies tender and light.
- Uniform Sizing: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container with a piece of bread to keep them soft and fresh for up to 5 days.Pro Hack: For an extra luxurious touch, try adding a light lemon glaze or dusting of powdered sugar after cooling for a professional bakery finish!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 25mg
