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!
Ingredients
Scale
- 1 cup (2 sticks) butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 1/2 cups all-purpose flour
- zest of 1/2 lemon
- 1 cup shredded sweetened coconut
Instructions
- Preheat oven to 350 degrees F.
- Line baking sheets with parchment paper
- In a large bowl, cream together butter, oil and both sugars.
- Add the eggs and mix well.
- Mix in vanilla and lemon extracts.
- Add the baking soda and cream of tartar and mix.
- Add the flour one cup at a time, mixing between additions.
- Stir in coconut and lemon zest and mix until combined.
- Drop by spoonfuls (about 2 tablespoons) onto prepared pans – leave several inches between cookies.
- Bake for 10-12 minutes or until the edges of the cookies are golden and the cookies are still fairly light in color.
- Store cooled cookies in an air tight container.
Notes
Store in an airtight container at room temperature up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: baking
- Cuisine: American
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