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Lemon Coconut Cookies

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Bright and tender Lemon Coconut Cookies with a delightful citrus aroma and a chewy coconut texture. Perfect for afternoon tea or a simple weekend bake.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 28 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 1/4 cup cream cheese, softened
  • 1 large egg, room temperature
  • 1 tablespoon lemon juice, freshly squeezed
  • Zest of 1 lemon, finely grated
  • 1/2 teaspoon baking powder
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a nonstick liner.
  2. Cream together the softened butter and sugar until light and fluffy, about 2 to 3 minutes.
  3. Add in the cream cheese, egg, lemon juice, and lemon zest; beat until well combined and smooth.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the shredded coconut gently.
  7. Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
  8. Bake for 10 to 12 minutes or until the edges are lightly golden and the centers are set but still soft.
  9. Allow the cookies to cool on the baking sheet for 3 to 4 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature ingredients for the best dough consistency. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://daytasty.com/lemon-coconut-cookies/