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Lemon Coconut Cookies
Soft lemon coconut cookie recipe
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
23
minutes
minutes
Servings
22
cookies
Calories
132
kcal
Author
Kate @ I Heart Eating
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
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
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
Serving:
1
cookie
|
Calories:
132
kcal
|
Carbohydrates:
20
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Cholesterol:
16
mg
|
Sodium:
55
mg
|
Potassium:
29
mg
|
Sugar:
10
g
|
Vitamin A:
25
IU
|
Vitamin C:
1.3
mg
|
Calcium:
4
mg
|
Iron:
0.6
mg