Coconut Lemon Drop Cookies recipe

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Ingredients

1 cup butter, softened
1 cup white sugar
1 vanilla bean, split lengthwise and seeds scraped
2 eggs
½ teaspoon vanilla extract
¼ teaspoon lemon extract
2 cups all-purpose flour
1 cup unsweetened shredded coconut
1 (3.4 ounce) package instant lemon pudding mix
1 teaspoon baking soda
½ teaspoon salt

Nutrition Info

74.9 calories
carbohydrate: 8.6 g
cholesterol: 14.3 mg
fat: 4.3 g
fiber: 0.4 g
protein: 0.8 g
saturatedFat: 2.9 g
servingSize: -
sodium: 86.3 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.

  3. Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.

  4. Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.

Recipe Yield

5 dozen

Recipe Note

Was wanting to find a recipe that used lemon pudding and just couldn't find the right one that suited me, so I came up with this one on a whim. It smelled so yummy and the texture is tender and chewy. It is not overly sweet and the coconut adds a bit of crunch. Please try them and let me know what you think. Store in an airtight container.

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