Lemon-Coconut Cookies recipe

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Ingredients

1 cup butter, softened
1 ½ cups sugar
2 eggs
1 tablespoon lemon juice
2 ½ cups flour
¾ cup dried unsweetened coconut
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon lemon zest
¼ teaspoon salt

Nutrition Info

94.7 calories
carbohydrate: 11.7 g
cholesterol: 17.9 mg
fat: 5 g
fiber: 0.4 g
protein: 1.1 g
saturatedFat: 3.3 g
servingSize: -
sodium: 69.2 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.

  3. Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.

  4. Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.

Recipe Yield

48 cookies

Recipe Note

Crispy on the outside and chewy on the inside--a lemon-coconut snickerdoodle cookie.

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