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Created by:
Lynne Feifer
Lemon Coconut Sugar Cookies
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Ingredients
▢
1 ¾
cups
+ 2 tablespoons sifted all-purpose flour
▢
¾
cup
sweetened shredded coconut
▢
1
teaspoon
fresh lemon zest
▢
¾
teaspoon
baking powder
▢
½
teaspoon
Kosher salt
▢
½
cup
8 tablespoons unsalted butter, room temperature
▢
¾
cup
granulated sugar
▢
1
egg
▢
1
tablespoon
fresh lemon juice
▢
1
teaspoon
pure vanilla extract
Lemon Cream Cheese Frosting
▢
4
ounces
cream cheese
room temperature
▢
2
cups
confectioners' sugar
▢
1
tablespoon
fresh lemon juice
▢
1
tablespoon
milk
▢
1
teaspoon
fresh lemon zest
plus additional for decorating
Instructions
Cookies
In a blender or food processor, place the coconut and chop into smaller flakes
In a large bowl, whisk together the flour, shredded coconut, lemon zest, baking powder and salt.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 5 minutes.
Add the egg and beat until well incorporated.
Mix in the lemon juice and vanilla.
Gradually add the dry ingredients and mix until just blended.
Wrap dough on plastic wrap and flatten into a rectangle. Refrigerate for one hour.
Preheat oven to 375 degrees F.
On a well-floured surface, rollout 1/2 of the dough to 1/4-inch thick while refrigerating the remaining half.
Using a 3-inch round cookie cutter, cut out the cookies and place onto a baking sheet.
Bake for 10 - 12 minutes until edges are lightly golden.
Allow to cool on baking sheet for 5 minutes before transferring to a wire rack.
Cool completely before frosting.
Lemon Cream Cheese Frosting
In a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
Gradually add the confectioners' sugar and one teaspoon of lemon zest
Add the lemon juice and mix well.
Pour in the tablespoon of milk and beat until smooth.
Frost the cookies, and top with additional lemon zest.
Allow frosting to set.
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