Lemon-Coconut Cookies

Sam Jones/Quinn Brein


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



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 ¼-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 4 dozen cookies

Preparation Time

30 Minutes

Total Time

5 Hours

Reader Comments

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

No Egg? Wow gonna have to

No Egg? Wow gonna have to check these out.

Enjoy, Donna!

The Editors's picture

Enjoy, Donna!