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Lemon Coconut Cookies

Lemon Coconut Cookies

  • Yield: 5 dozen 1x

Ingredients

Scale
  • 1 C butter, room temperature
  • 1 C sugar
  • 1 C light brown sugar
  • 2 eggs
  • 1 Tb grated lemon zest
  • 2 Tb fresh lemon juice
  • 3 1/2 C flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C toasted coconut

Instructions

  1. Beat butter and both sugars on high until light and fluffy. Add eggs, one at a time and beat well after each addition. Scrape down the bowl. Add the lemon rind and juice and beat.
  2. Add the flour, baking soda, coconut and salt. Beat just until combined.
  3. Divide dough into 3 equal portions and roll into a wax paper log about 12 inches long. Chill for 8 hours.
  4. Preheat oven to 350 degrees. Cut each log into 1/2 inch slices and place on cookie sheet. Bake for 11 minutes. Cool on wire racks.
  • Author: Carole

Nutrition

  • Serving Size: 2 cookies
  • Calories: 231
  • Sugar: 16g
  • Sodium: 106mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 29mg