Soft Lemon Coconut (Print Version)
# Ingredients:
→ Dry Mix
01 -
1/2 teaspoon of salt
02 -
3 cups plain flour
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon baking powder
→ Liquid Components
05 -
1 large egg
06 -
1.5 cups white sugar
07 -
1 cup butter (softened)
08 -
1 teaspoon vanilla essence
09 -
Zest from 2 large lemons (2 tablespoons)
10 -
1 tablespoon lemon juice, freshly squeezed
→ Extras and Sugar Coating
11 -
1 cup of shredded coconut
12 -
1/2-3/4 cup raw sugar (like sanding, demerara, or turbinado)
# Instructions:
01 -
Set your oven to 350°F and get 2 baking trays ready by covering them with parchment paper.
02 -
Mix the plain flour, salt, baking soda, and baking powder together in a medium-sized bowl until they're fully blended.
03 -
With a stand mixer and the paddle tool, whip the softened butter with sugar on medium for around 4 minutes. It should look fluffy and light.
04 -
Toss in the egg, lemon zest, lemon juice, vanilla, and coconut. Mix gently on low, making sure to clean the bowl's sides as you go.
05 -
Pour in the dry blend and mix on low until it's just combined. Scoop out about 2 tablespoons of dough per cookie, roll them into balls, and cover in the coarse sugar. Space them 2 inches apart on the trays.
06 -
Pop them in the oven for 14–18 minutes. They're ready when the edges get golden. Let them sit on the tray for 5 minutes before moving them to a rack to cool.
# Notes:
01 -
Soft butter works best for blending
02 -
Rolling in raw sugar gives a crunchy, sweet shell
03 -
Freshly grated lemon makes a big difference