Lemon Coconut Cookies are soft lemon cookies that are made with coconut oil and shredded coconut for a refreshing one-bowl cookie recipe.
Originally published 1/10/14. Last updated 3/20/19.
I have something good for you today – this Lemon Coconut Cookie recipe.
I’ve been craving lemon. It happens every Winter when it’s dark and snowy.
So, I warmed up the house by making these cookies. They’re a pretty balanced blend of coconut and lemon.
These soft cookies are bright and citrus-y and a little tropical.
These lemon coconut cookies are also super easy to make! They are made in one bowl, and they don’t require any chilling before baking.
So, they’re a quick and easy cookie recipe.
How to make lemon coconut cookies
Begin by beating the egg, egg yolk, and sugar together until combined, about 1-2 minutes on medium.
Mix in the melted coconut oil and vanilla extract until combined.
Scrape down the sides of the bowl.
Mix in the lemon juice and lemon zest until combined.
Add the flour, cornstarch, baking soda, and salt. Stir in just until combined.
Don’t overmix or use too much flour, or the cookies won’t be soft and tender.
Stir in the coconut just until incorporated.
Scoop up the dough, and roll each scoop in powdered sugar.
Place the scoops of dough about 2 inches apart on the prepared baking sheet, and bake.
The cookies should be set at the edges but still look soft and a little underdone in the middles.
Can I freeze the cookies?
It’s best to freeze the dough if making the cookies ahead of time.
Don’t coat the dough in powdered sugar until just before baking.
Otherwise, the powdered sugar will melt into the cookies as they thaw.
How to store these cookies
These cookies can be stored, covered, at room temperature or in the fridge.
If stored at room temp, you may need to allow a little airflow to prevent the powdered sugar from melting into the cookies.
More lemon dessert recipes!
More lemon dessert recipes!- Lemon Sour Cream Sugar Cookies
- Mini Lemon Yogurt Cheesecake
- Lemon Pudding Cake
If you’ve tried this lemon coconut cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on INSTAGRAM and PINTEREST for even more delicious food.
Lemon Coconut Cookies
Ingredients
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1/3 cup coconut oil melted¹
- 1/2 teaspoon vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons freshly grated lemon zest
- 2 cups all-purpose flour²
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 tsp salt
- 1/2 cup shredded sweetened coconut
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together granulated sugar, egg, and egg yolk until well-combined.
- Add melted coconut oil and vanilla; stir well to combine.
- Stir in lemon juice and lemon zest.
- Stir in flour, corn starch, baking soda, and salt; mix until just incorporated.
- Add coconut, and stir until just combined.
- Using a medium cookie scoop (1 ½ tablespoons), scoop dough.
- Roll dough balls in powdered sugar, and then place dough balls on prepared baking sheets about 2 inches apart.
- Bake for 8-10 minutes, or until middle is set and edges are set. Centers should look soft and underdone.
Video
Notes
- If the coconut oil is already melted, use 1/2 cup.
- Be sure to either weigh or properly measure the flour by sifting, lightly spooning into the measuring cup, and then leveling.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Kathleen says
Just made these! Excellent flavor, my cracking didn’t show up as beautifully as yours. I’ll have to keep trying!
Kate says
Thank you!
Claire says
Can I use coconut flour.Any adjustments? I appreciate reading the feedback. Thank you
Kate says
Hi! Using coconut flour usually requires other changes to the recipe, and I haven’t tried that in this recipe to say for certain.
Nina Gruenewald says
I have to finally comment on this cookie recipe. I have made it now 10+ times and I am obsessed. It is the most delicious cookie and so easily made and it works every time! (I am not a super smart baker so this is a huge win!). I have shared these cookies with housemates, friends and colleagues and everyone loved them. I have made them also to bring to a new day at work and am doing that again this week! Absolute hit in my world!
Kate says
Thank you so much! I’m so glad that the cookies have been a hit. I appreciate you taking the time to come back and leave such a nice comment!
Julie Eastwood says
I don’t have coconut oil. What can I use as a substitute?
Kate says
I’ve only made this recipe with coconut oil, so I can’t say for certain. However, you could try another neutral oil, like light olive oil. The coconut oil does add a hint of coconut flavor, so you may find that you don’t get as much coconut flavor with a different oil.
Deb says
Delicious! I followed the recipe as written and cooked on convection oven setting for 10 minutes. I’ll be making these again.
Kate says
Thanks!
Leman says
I made these cookies. They were delicious. Thank you for sharing your recipe.
Kate says
Thank you!
Dee says
5 points
Very good cookies
I run out of lemons so I did not have enough juice. I put there Limoncello thouse missing 25 grams, and cookies came out delicious.
Thank you charing this recipe!
Kate says
Thank you!
Vineta Abele says
Fantastic result!!!! :)
Kate says
Thank you!!
Jean says
The recipe says to use 1/3 cup of coconut oil, but to use 1/2 cup if melted. Doesn’t coconut oil reduce when it melts? Why would you add more if it’s melted? Just making sure I’m getting the proportions correct!
Kate says
Hi! I measured it out in its solid and liquid form and included the measurements that I got for both.
Susan says
Can I use almond flour, if so, how much,
Kate says
Hi! Almond flour is usually a 1:1 sub, but I haven’t tried it in this recipe to say for certain.
mia says
delicious and beautiful
Kate says
Thanks!
Eduardo says
I made these recently and they were really delicious!! I put a little bit of coconut cream and coconut milk in them too. I’m going to make them again but put coconut shaves on top or make a coconut glaze at the end. Thank you again!
Kate says
So glad you liked them!
Ashley says
Should this dough be refrigerated before baking?
Kate says
I don’t chill it. However, it’s a soft dough, and if you’re having trouble working with it, absolutely chill it.
Mari says
I want to use unsweetened shredded coconut. What adjustments should I make?
Kate says
You shouldn’t need to make any adjustments. Since the cookies are coated in powdered sugar, I think it will be difficult to taste that small difference in sweetness.
Mari says
I’m really excited to try this recipe but the metric measurements for the ingredients don’t seem to show up when I select the metric link. Any ideas?
Kate says
Thanks for letting me know! I can’t replicate the issue on my end, but I’ve asked my IT person to look into it. In the mean time, here are the measurements:
200 g granulated sugar
▢1 large egg
▢1 egg yolk
▢68 g coconut oil (melted¹)
▢0.5 teaspoon vanilla extract
▢61 g freshly squeezed lemon juice
▢2 teaspoons freshly grated lemon zest
▢240 g all-purpose flour²
▢1 tablespoon cornstarch
▢0.5 teaspoon baking soda
▢0.25 tsp salt
▢45 g shredded sweetened coconut
▢30 g powdered sugar
Mari says
Thank you so much for getting back to me so quickly! I’ll be sure to leave a review once I’ve made these.
Annabelle Harden says
AMAZING!!! i’ve made a triple batch and I was not disappointed!! everyone who tried them asked for the recipe because they were SO GOOD! i love love love these cookies! they are my go to crowd pleaser :)
Kate says
Thank you! I’m so glad that they’re a hit!
Debra says
I have never made lemon cookies before. I basically avoid making anything lemon. My man wanted some lemon cookies so I found this recipe. He took them to work today and they were a major hit. I made them again tonight. I’ve got to say, I love these cookies too. Thanks so much for sharing. I love how simple they are to make with ingredients I had already. 5 stars for sure!!
Kate says
Thank you so much!
Hajni says
Second time making these! Amazing! My kids and husband LOVE them. Normally they would not go anywhere near lemony or coconuty things. The second time around I used date sugar instead of granulated sugar just to make them a little healthier. They turned out equally great! Awesome recipe and so quick. Im so glad finally my kids are eating something sweet without chocolate chips. Thanks a million!
Kate says
Thank you so much!
JAMES FLEMING says
Excellent in every respect!
Kate says
Thank you so much!