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    Home » Holidays & Seasons » Easter & Spring » Lemon Coconut Sugar Cookies

    Last updated: Jun 16, 2020 by Keri · 3 Comments

    Lemon Coconut Sugar Cookies

    Jump to Recipe

    Sweet and chewy, with bits of coconut and lemon zest, these Lemon Coconut Sugar Cookies are quite possibly the most perfect cookie for Spring! I am sharing this cookie recipe with you as part of a sponsored partnership with Reynolds® Kitchens and Socialstars. But ya'll are going to LOVE them. Pinky promise. #ReynoldsCrowd

    Chewy Lemon Coconut Sugar Cookies - this one bowl recipe makes over 4 dozen cookies! Just stir, scoop and bake!

    I have done you, my fair readers, a disservice. I'll own up to it.

    I have waited way too long to share this recipe with you. Kept it tucked in my recipe box, no sneak peek on Instagram, no mention on Facebook.

    But I am making it all right today.

    This cookie recipe? Is a ROCK. STAR. One bowl. No rolling out dough. No cookie cutters. You don't even have to chill the dough. Just stir, scoop and bake!

    Lemon Coconut Sugar Cookies

    Lemon Coconut Sugar Cookies - no rolling or cookie cutters needed! Perfect for Easter and Spring!

    Tangy bits of lemon zest. Sweet and chewy coconut. In the absolute perfect sugar cookie base.

    Okay, enough talk. Let's get down to business.

    You know I am obsessed with this Reynolds® Cookie Baking Sheets. I use them for everything. Cookies. Tarts. Strombolis. Savory Pinwheels. No bake cookies.

    They are oven safe to 420 degrees F, they fit my baking sheets perfectly without rolling up (so annoying!) and cookies slide off like butta.

    Reynolds Cookie Baking Sheets make these Lemon Coconut Sugar Cookies slide right off onto my cooling racks!

    Okay, so on to the dough. There are two ingredients in this dough that I haven't used in many cookie recipes: cream of tartar and powdered sugar.

    From my quick Google search research, the cream of tartar is a stabilizer and acts like a leavening agent. Powdered sugar adds some tenderness and since it has a little cornstarch added to it, it helps the cookies from spreading too much. There. Now you know 🙂

    So, once the dough is mixed together, use a cookie scoop (mine holds about 2 tablespoons of dough) to portion out the cookies. If you don't have a cookie scoop, use two spoons to scoop the dough and slide it onto the cookie baking sheets.

    A cookie scoop makes quick work of portioning out the dough for our Lemon Coconut Sugar Cookies!

    These cookies spread a little as they bake. So, to give the cookies enough room to bake, I scooped 11 cookies onto each cookie sheet leaving a few inches between them.

    Lemon Coconut Sugar Cookies - the dough is ready to pop in the oven

    I can't tell you how good these smell when they are baking! My husband (infamous for his lack of a sweet tooth) even commented when he came in the front door about how good the house smelled. And they taste even better!

    Lemon Coconut Sugar Cookies - baked just until golden brown around the edges!

    Just look at these beauties ... golden brown around the edges, still light in color, coconut and lemon zest baked inside. Like most sugar cookies, these Lemon Coconut Sugar Cookies are amazing eaten warm right from the oven, but even better if you let the flavors meld together for a day or so.

    Lemon Coconut Sugar Cookies - no rolling or cookie cutters needed! Perfect for Easter and Spring!

    Just look at that soft, chewy center!

    Lemon Coconut Sugar Cookies - golden brown around the edges but still soft and chewy on the inside. These are SO good!

    These cookies were a hit - they just taste like Springtime! The folks at the ball park loved them. My coworkers (even the one who doesn't like coconut) chowed down. The boys - true cookie snobs - gobbled them up.

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    Lemon Coconut Sugar Cookies

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    Ingredients

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    • 1 cup 2 sticks softened butter
    • 1 cup vegetable oil
    • 1 cup granulated sugar
    • 1 cup powdered sugar
    • 2 large eggs
    • ½ teaspoon vanilla extract
    • 1 teaspoon lemon extract
    • 1 teaspoon baking soda
    • 1 teaspoon cream of tartar
    • 4 ½ cups all purpose flour
    • Zest of ½ lemon
    • 1 cup shredded (sweetened coconut)

    Instructions

    1. Preheat oven to 350 degrees F.
    2. Prepare baking sheets with Reynolds® Cookie Baking Sheets.
    3. In a large bowl, cream together butter, oil and both sugars.
    4. Add the eggs and mix well.
    5. Mix in both extracts.
    6. Add the baking soda and cream of tartar and mix.
    7. Add the flour one cup at a time, mixing between additions.
    8. Stir in coconut and lemon zest and mix until combined.
    9. Drop by spoonfuls (about 2 tablespoons) onto prepared pans - leave several inches between cookies.
    10. Bake for 10-12 minutes or until the edges of the cookies are golden and the cookies are still fairly light in color.
    11. Store cooled cookies in an air tight container.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    They have a great melt in your mouth texture and they are even a little crumbly around the edges. SO MUCH YUM! And perfect for a Spring party, Easter dessert or Mother's Day brunch!

    Lemon Coconut Sugar Cookies - one bowl, no rolling dough ... just stir, scoop and bake!

    Grab the milk ... more cookie recipes ahead!

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    Reader Interactions

    Comments

    1. Katie says

      March 21, 2016 at 11:48 am

      These looks so fresh and tasty, I love ANYTHING with lemon and/or coconut. Thanks for sharing this, I'll be saving this for a lovely summertime treat. And yes I'm crazy, I bake in the summer 🙂 Found you at Nifty Thrifty Sunday!

      Reply
    2. Elysia says

      May 02, 2018 at 8:34 pm

      I'm a dummy and thought these cookies had coconut sugar. So I started the recipe and discovered my mistake. I subbed coconut oil for vegetable oil, coconut sugar for granulated, white chocolate chips for coconut, and didn't use cream of tarter. They turned out delightful. Thanks for the recipe. It was a happy mistake. ???? I will come back and try again with the original ingredients!

      Reply

    Trackbacks

    1. Best Of The Weekend | Hello Little Home says:
      March 25, 2016 at 8:01 pm

      […] Lemon Coconut Sugar Cookies from Shaken together […]

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