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Lemon-Coconut Cookies

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
about 4 dozen cookies
Category
Cookies and Bars
Course
Desserts
Occasions
Christmas
Preparation Method
Bake
Sources
Yankee Magazine
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Our Lemon-Coconut Meltaways are irresistible cookies with a combination of lemon and coconut that melts in your mouth!

Enjoy our 10 Best Cookie Recipes.

Ingredients
2 sticks (1 cup) unsalted butter, softened
1/2 cup sugar
1-1/2 tablespoons freshly grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups all-purpose flour
1/4 teaspoon kosher or sea salt
1 cup sweetened flaked coconut, toasted and cooled
confectioners' sugar
Instructions

 

In the bowl of a standing or electric mixer, cream butter and sugar until light and fluffy. Beat in lemon zest and extracts. Add flour and salt and beat well. Stir in coconut.

Cut dough in half and place each half on a sheet of waxed paper. Form each half into an 8-inch log. Wrap each log in waxed paper and refrigerate at least 4 hours (or overnight).

Adjust oven rack to middle position and heat to 300 degrees. Grease baking sheets or line with parchment paper. Cut logs into 1/4-inch-thick slices with a sharp knife, and arrange 2 inches apart on prepared baking sheets. Bake 25 to 30 minutes, or until pale golden.

Transfer cookies to racks and sprinkle generously with confectioners’ sugar. Let cool and dust lightly with more confectioners’ sugar.

 

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Eva Hamrick (not verified)

5 years 7 months ago

Your recipe above only prints the ingredients not the rest of the recipe. I printed from page it's on.

Donna Flye (not verified)

8 years 4 months ago

No Egg? Wow gonna have to check these out.