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.
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Oh sweet heaven — these cookies are to die for!! They were easy to mix together, even though I must admit that since my family really LOVES lemon, I added the juice of the whole lemon that I used for the zest. This really kicked it up a notch and these cookies disappeared in no time. Thanks for sharing – I will definitely be making these again & again!!
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adeline on 9.8.2012
OH…my gosh I have loved these flavors since I was a small child…..now together –heaven !!
Thanks