Lemon Coconut Cookies
Scrumptious lemon coconut cookies that will remind you of your grandma's cooking. They are so comforting and delicious, you'll want to bake them again and again.
Ingredients
- 170 g (¾ cup) butter, at room temperature
- Zest of 1 lemon
- 300 g (1 +½ cups) white sugar
- 1 egg +1 egg yolk slightly beaten
- 1 tablespoon lemon juice
- 250 g (2 cups) plain flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 100 g (1 cup) desiccated coconut
Instructions
- Preheat your oven to 165C (330F) and grease a baking tray or line with baking paper.
- In the bowl of an electric mixer, beat butter on medium speed until it has a ‘whipped’ look. Using a fork, combine lemon zest and sugar until fragrant and oils of lemon zest are released. Add this to the butter and beat until light and fluffy. Add egg, egg yolk and lemon juice and mix to just combine.
- In a small bowl, sift flour, baking soda and salt. Add coconut and whisk well to combine. Add this to the butter mixture and mix gently until well combined.
- Roll the mixture into walnut sized balls and place on baking tray. Do not press cookies down (leave as balls) and bake for 15 minutes. *
Notes
*The cookies will look really soft and as though they are not quite done – this is when you need to take them out. They will continue to cook slightly on the tray and will set in a couple of minutes. If you like crunchy cookies, bake for an extra 2 minutes.