Lemon coconut cookies on a black and whit plate

Lemon Coconut Cookies

Soft lemon coconut cookie recipe
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 22 cookies
Calories 132kcal
Author I Heart Eating


  • 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


  • 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.


  1. If the coconut oil is already melted, use 1/2 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. 


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