Lemon Coconut Cookies Food

LEMON-COCONUT COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.
• Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.
• Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.

LEMON COCONUT COOKIES

Steps:

• 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.

LEMON COCONUT COOKIES

Steps:

• Combine all ingredients. Beat at low speed until well mixed, 2 to 4 minutes.
• Drop rounded teaspoonfuls of dough onto ungreased cookie sheets.
• Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.

CHERRY-TOPPED LEMON-COCONUT COOKIE CUPS

Steps:

• Preheat the oven to 375 degrees F. Coat 32 mini-muffin cups with cooking spray; set aside.
• Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Beat in the egg, 1/2 cup shredded coconut, 1 tablespoon lemon zest, 3 tablespoons lemon juice and the vanilla. In a separate bowl, whisk the flour, baking powder and salt. Reduce the mixer speed to low; gradually beat in the flour mixture until just combined.
• Drop 1 1/2 tablespoons dough into each mini-muffin cup (do not press the dough in). Bake until the edges of the cookies are lightly browned, 12 to 13 minutes. Transfer the pans to racks and immediately make a 1/2-inch deep indentation in the center of each cookie using the back of a melon baller or measuring spoon. Let cool 3 minutes in the pans, then loosen the cookies with a paring knife and remove to the racks to cool completely.
• Microwave the white chocolate chips with the cream of coconut in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Stir in the remaining 1/2 tablespoon lemon zest and 1 tablespoon lemon juice.
• Put the remaining 1 1/2 cups shredded coconut in a shallow bowl. Dip the top of each cookie in the melted white chocolate, then dip in the coconut to coat. Return coated-side up to the rack. Dip the bottom of a cherry in the melted white chocolate, then place in the indentation of the cookie. (If the melted white chocolate starts to thicken, microwave again to soften.) Let sit until set, about 10 minutes.

COCONUT LIME BUTTER COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F.
• Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
• Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
• For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
• Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

LEMON COCONUT COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Juice and zest lemons then set aside in separate bowls
• In a large mixing bowl place butter and sugar together and let butter soften then cream both ingredients together until nice and smooth
• Add lemon juice and zest slowly to creamed mixture and stir until most of the liquid has been absorbed by the butter (there will be remaining juice not absorbed)
• Mix coconut in with creamed mixture until coconut is all mixed in with butter and sugar.
• Add dry ingredients slowly to the mixture and stir until all the liquid has been absorbed and cookie dough can be dropped by a spoon on a cookie sheet.
• Drop dough by teaspoonfuls 2 inches apart on cookie sheet lined with parchment paper.
• Bake for 8 to 10 minutes depending on doneness and then remove from oven and wait for 5 minutes before removing from cookie sheet to wire rack to cool completely.

LEMON COCONUT COOKIES

Steps:

• In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the zest, the vanilla, and the lemon extract. Add the flour and the salt, beat the mixture until it forms a dough, and stir in the coconut. Chill the dough for 1 hour, or until it is firm enough to handle. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
• Preheat the oven to 300°F. Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly butter baking sheets. Bake the cookies in the middle of the oven for 25 to 30 minutes, or until they are pale golden, transfer them to racks, and sprinkle them generously with some of the confectioners' sugar. Let the cookies cool and dust them lightly with the remaining confectioners' sugar.

COCONUT FLOUR LEMON COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes.
• Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly.
• Bake in the preheated oven until edges are golden, about 15 minutes.

LEMONY COCONUT MACAROONS

Steps:

• Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites., Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.