lemon-coconut sugar cookies

June 13, 2011
Thanks today to my daddy who always thinks I'm amazing.  Even when there's no supporting evidence.
I love you lots.  Happy birthday!

My dad loves lemony desserts and this one should fit the bill.  While he does have a sweet tooth, he doesn't care for desserts that are too sweet.  He typically loves a plain, simple, not-overly-sweet dessert.  Like me, he also loves coconut, so I added some shredded unsweetened coconut to my lemon flavored sugar cookies and I think I may have a winning, Dad-approved cookie.
Lemon-Coconut Sugar Cookies 
(yields about 3 dozen cookies)
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 large lemons
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
4 tablespoons unsweetened shredded coconut
4 tablespoons fresh lemon juice

Rolling ingredients1/2 cup granulated sugar for rolling cookies
Zest of one lemon
  1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper; Set aside.
  2. In a small bowl, whisk together flour, baking soda, baking powder, coconut and salt; Set aside.
  3. In a separate bowl, combine the lemon zest and sugar. Using your fingertips, run the zest into the sugar until the sugar becomes moist and aromatic. Set the bowl aside.
  4. In the bowl of a stand mixer, beat the butter just until smooth. Add the lemon sugar mixture and beat until creamy.
  5. Add the egg and lemon juice. Mix to combine.
  6. With the mixer on low, slowly add the flour mixture. Beat only until the streaks of white have disappeared. Turn off the mixer and, using a rubber spatula, give the dough a few more turns.
  7. Cover and refrigerate while you prepare the rolling ingredients.
  8. In a large, shallow bowl, combine the sugar and lemon zest. Using the same technique that you used for the dough, rub the zest into the sugar.
  9. Remove the dough from the refrigerator and, using a rounded tablespoon per cookie, roll the dough into balls. Roll each ball into the lemon sugar mixture to coat.
  10. Leaving about 2-inches between each one, place the cookies on the prepared baking sheets.
  11. Bake 7 to 9 minutes or until the edges are just beginning to turn brown. Remove from the oven and allow the cookies to rest on the sheets for about 5 minutes before transferring them to a cooling rack.



8 comments:

Hayley @ Hayley Daily said...

Oh, YUM! Those look incredible. For some reason, I'm imagining a little (okay, a lot) of vanilla bean ice cream between two of them. Recipe=saved.

Jess said...

OOhh. LOVING that little brainstorm of yours! :)

Jen said...

I am so glad I found your blog! I'm only recently gluten-free, and your recipes look amazing! They're the kind that I can serve to others, while still keeping up with my own needs. Everything you post looks delicious.

Molly @ Toffee Bits and Chocolate Chips said...

oh wow!! I love Hayley's idea or what about lemon curd of cream cheese frosting with lemon zest sandwiched between. YUmmm!

Jess said...

This is quite a productive brainstorming session we've got going here! I'm definitely feeling a lemony-sugary-cream-cheesy-cookie-sandwich! YUM!

Jess said...

And welcome Jen!! So glad you're here! :) Let me know if there's anything gluten-free that you're looking for! I'd love to help :)

Hester Casey - Alchemy said...

Parents will always find supporting evidence to love their offspring. They know where to look.

Dad-approved baking is up there with Michelin stars. These look delicious and light. Happy Birthday Jess's dad!

Sarah T said...

Made these tonight...hit the spot totally. Thanks!

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