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    Home » Cookies » Lemon Coconut Cookie Recipe

    Lemon Coconut Cookie Recipe

    Published: Mar 20, 2019 · Modified: Oct 5, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Lemon Coconut Cookies are soft lemon cookies that are made with coconut oil and shredded coconut for a refreshing one-bowl cookie recipe.Lemon coconut cookies on a black and white plate

    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

    Lemon cookie batter in a silver mixing bowl

    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.

    Lemon coconut cookie dough with a red spaula in it

    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.

    Lemon coconut cookies on a cookie sheet

    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.

    Lemon Coconut Cookies

    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.

    Plate with lemon coconut cookies on a wooden cutting board

    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.

    Stack of lemon coconut cookiesMore 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 on a black and whit plate

    Lemon Coconut Cookies

    Soft lemon coconut cookie recipe
    4.82 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 23 minutes
    Servings: 22 cookies
    Calories: 132kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 1 cup granulated sugar
    • 1 large egg
    • 1 egg yolk
    • ⅓ cup coconut oil melted¹
    • ½ teaspoon vanilla extract
    • ¼ cup freshly squeezed lemon juice
    • 2 teaspoons freshly grated lemon zest
    • 2 cups all-purpose flour²
    • 1 tablespoon cornstarch
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup shredded sweetened coconut
    • ¼ cup powdered sugar
    US Customary - Metric

    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

    1. If the coconut oil is already melted, use ½ cup. 
    2. Be sure to either weigh or properly measure the flour by sifting, lightly spooning into the measuring cup, and then leveling.
    3. Nutrition values are estimates. 

    Nutrition

    Serving: 1cookie | Calories: 132kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 29mg | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 1.3mg | Calcium: 4mg | Iron: 0.6mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Susan

      February 10, 2021 at 3:07 pm

      Can I use almond flour, if so, how much,

      Reply
      • Kate

        February 12, 2021 at 1:24 pm

        Hi! Almond flour is usually a 1:1 sub, but I haven't tried it in this recipe to say for certain.

        Reply
    2. mia

      January 05, 2021 at 10:25 pm

      delicious and beautiful

      Reply
      • Kate

        January 07, 2021 at 9:26 pm

        Thanks!

        Reply
        • Eduardo

          March 15, 2022 at 1:52 am

          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!

          Reply
          • Kate

            March 15, 2022 at 3:41 pm

            So glad you liked them!

    3. Ashley

      December 22, 2020 at 10:18 pm

      Should this dough be refrigerated before baking?

      Reply
      • Kate

        December 23, 2020 at 9:43 am

        I don't chill it. However, it's a soft dough, and if you're having trouble working with it, absolutely chill it.

        Reply
    4. Mari

      October 10, 2020 at 6:11 am

      I want to use unsweetened shredded coconut. What adjustments should I make?

      Reply
      • Kate

        October 10, 2020 at 3:47 pm

        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.

        Reply
    5. Mari

      October 10, 2020 at 6:07 am

      5 stars
      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?

      Reply
      • Kate

        October 10, 2020 at 3:46 pm

        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

        Reply
        • Mari

          October 10, 2020 at 7:04 pm

          Thank you so much for getting back to me so quickly! I'll be sure to leave a review once I've made these.

          Reply
        • Debra

          January 19, 2021 at 11:33 pm

          5 stars
          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!!

          Reply
          • Kate

            January 23, 2021 at 9:35 pm

            Thank you so much!

    6. Hajni

      May 19, 2020 at 3:38 pm

      5 stars
      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!

      Reply
      • Kate

        March 12, 2021 at 5:17 pm

        Thank you so much!

        Reply
    7. JAMES FLEMING

      February 25, 2020 at 5:01 pm

      5 stars
      Excellent in every respect!

      Reply
      • Kate

        February 26, 2020 at 8:46 am

        Thank you so much!

        Reply
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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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