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Lemon Coconut Cookies
Submitted by Amanda (onceuponarecipe) on September 7, 2012 in Cookies, Desserts
| Prep Time Cook Time |
Servings 24 | Difficulty Easy |
Ingredients
- ¼ cups Butter, Softened
- 1 cup Sugar
- 2 whole Eggs
- 2 teaspoons Freshly Grated Lemon Zest
- 1-½ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 cup Shredded Coconut
- ½ cups Powdered Sugar, For Rolling
Preparation Instructions
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.
