Lemon Coconut Sugar Cookies

Sweet and chewy, with bits of coconut and tangy lemon zest, these Lemon Coconut Cookies are quite possibly the most perfect cookie for spring or year-round!

Why I love this recipe

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!

Tangy bits of lemon zest. Sweet and chewy coconut. In the absolute perfect sugar cookie base. Ready to get baking?

Ingredients

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

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.

• butter
• vegetable oil
• granulated sugar
• powdered sugar
• eggs
• vanilla extract
• lemon extract
• baking soda
• cream of tartar
• all-purpose flour
• lemon zest
• shredded sweetened coconut

Step by step

1. Cream together butter, oil, and both sugars.
2. Add eggs and mix well.
3. Add vanilla and lemon extract, followed by baking soda and cream of tartar.
4. Add flour one cup at a time, mixing well between cups.
5. Once the dough is mixed together, use a cookie scoop (mine holds about 2 tablespoons of dough) to portion out the cookies about 2 inches apart on the baking sheet.
6. Bake 10-12 minutes or until edges are just barely golden brown.

Tip: If you don't have a cookie scoop, use two spoons to scoop the dough and slide it onto the cookie baking sheets.

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.

Just look at that soft, chewy center!

Storage

Store cookies in an airtight container at room temperature up to 5 days.

If you try this recipe please comment and rate it below, I love hearing from you!

Lemon Coconut Sugar Cookies

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• Author: Melissa Riker
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 48 1x
• Category: dessert
• Method: baking
• Cuisine: American

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Description

Sweet and chewy, with bits of coconut and tangy lemon zest, these Lemon Coconut Cookies are quite possibly the most perfect cookie for spring or year-round!

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) butter, softened
• 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

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Instructions

1. Preheat oven to 350 degrees F.
2. Line baking sheets with parchment paper
3. In a large bowl, cream together butter, oil and both sugars.
4. Add the eggs and mix well.
5. Mix in vanilla and lemon 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.

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Notes

Store in an airtight container at room temperature up to 5 days.

Nutrition

• Serving Size:
• Calories: 155
• Sugar: 7.5 g
• Sodium: 35.1 mg
• Fat: 9.4 g
• Carbohydrates: 16.6 g
• Fiber: 0.4 g
• Protein: 1.6 g
• Cholesterol: 17.9 mg

Keywords: lemon coconut cookies

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