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!
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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.
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!
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.
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!