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Chewy lemon cookies chock full of coconut. Seriously good!
Preheat your oven to 300°F.
Beat the butter and sugar together until fluffy. Add the eggs and lemon zest, and beat until well mixed.
In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the flour mixture to the butter/sugar mixture, beating until well blended. Stir in the coconut. Cover and refrigerate the dough for at least 1 hour (or overnight), until the dough is firm enough to handle.
Roll the dough into 1 1/2-inch balls, roll in the powdered sugar, and place 2 inches apart on a lined baking sheet. Bake for 16-18 minutes until the edges are set. Move the cookies to a wire rack and allow to cool completely.
Recipe adapted from Hershey’s Kitchens, Lemon Coconut Pixies.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!