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Home » Recipe Search » Cookies

Feb 18, 2022(last updated July 26, 2022)

Thick, Soft & Chewy Lemon-Coconut Cookies

5 from 2 votes
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

These soft and chewy lemon-coconut cookies are irresistibly delicious! They’re the perfect balance between sweet and zesty. They come together in just a few minutes and you don’t have to chill them! Let’s make them!

lemon coconut cookies on a linen in a white tray on a grey tiled surface

I’m all about these cookies man.

If you love lemon dessert recipes as much as I do, you are in for a treat! Like my lemon shortbread cookies, and my lemon meringue cookies, these are bursting with bright lemon flavor.  These are some of my favorite to make when I am looking for easy homemade cookie recipes.

Why you’ll love these cookies

  • In pastry school we learned how to combine flavor profiles and these cookies really pack a punch. The combination of lemon and coconut brings a fun tropical vibe.
  • This is a no chill cookie recipe! I tested them both ways- chilling and no chilling and found no difference when they were baked right away. 
  • These cookies also make a great gift! I make them as part of my cookie gift box for the holidays, along with a bunch of other really yummy and fun cookies.
  • This recipe makes exactly 12 perfect cookies if you use a 3 tbsp cookie scoop.

Ingredients you need:

ingredients for chewy lemon and coconut cookies
  • unsalted butter– this is the fat used for this recipe. Always use room temperature butter for this recipe so the cookies keep its soft texture.
  • granulated sugar– we use less white sugar than brown sugar to create a chewy cookie.
  • brown sugar– helps to create a chewy texture.
  • egg– we only need one to keep the shape of the cookie.
  • lemon extract– this brings the really punchy flavor, you can substitute it for lemon juice, but you will need to double the zest to get the same flavor.
  • lemon- you’ll just need the zest
  • all purpose flour– flour holds it all together and creates the structure of the cookie.
  • baking soda– acts as a leavening agent.
  • baking powder– another leavening agent.
  • kosher salt– brings out the flavor.
  • shredded sweetened coconut– for the coconut flavor and additional texture. This also adds to the moisture and chewy-ness of the cookie.

How to make lemon coconut cookies

  1. Preheat the oven to 350° F and line two aluminum baking pans with parchment paper and set aside.
  2. Combine the butter, granulated sugar, and brown sugar in the bowl of a hand or stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes until the mixture is light and fluffy.
  3. Scrape down the sides of the bowl and add the egg, lemon extract, and lemon zest. Beat another 1-2 minutes.
  4. Scrape the bowl down again and add in the flour, baking soda, baking powder, and salt. Mix on low bringing it up to medium speed after the flour is incorporated. 
  5. Stop the mixer and add in the coconut. Mix again for 30 seconds on low-medium speed until all mixed through.
  6. Scoop the dough with a 3 tablespoon cookie scoop and place 6 dough balls on one cookie sheet at a time 2 inches apart. 
  7. Bake for 15 minutes and cool.
Butter, sugar, and brown sugar creamed in a stainless steel mixing bowl on a gray tiled surface
Creamed butter & sugars
Lemon coconut cookie dough in a stainless steel mixing bowl
Cookie dough ready to be scooped
6 cookie dough balls on a parchment lined baking sheet
Cookie dough balls ready to be baked

You can also make this recipe by hand with a wooden spoon.

Storing and Freezing

Store the cookies in an airtight container or a zip top back with the air pressed out at room temperature for up to 5 days.

You can freeze the cookies in a freezer safe bag for up to 3 months

Make ahead instructions

You can make the cookies dough up to a week in advance and keep the dough in the fridge in a covered bowl. Then scoop and bake according to the recipe.

Alternatively you can scoop the dough into balls and then store them in a zip top freezer back and freeze them for up to 3 months. Let them sit on the counter for 15 minutes before baking them.

Lemon coconut cookies on a gray tiled surface

Expert cookie baking tips

  • To evenly measure cookie dough, scoop out your cookies using a cookie scoop so they bake uniformly and stay round.
  • When measuring flour always spoon the flour into your measuring cup and then level it off. Never directly scoop your flour as you will likely use too much. Compacted flour can alter the texture of the cookie. Better yet, use a scale and use the metric measurements!
  • Bake your cookies on parchment lined light colored aluminum trays because they have the best heat distribution. The darker the sheet pan, the faster your cookies will bake and you could over bake them accidentally.
  • I always bake with parchment paper because it allows for easy clean up!
  • Never bake cookies on a warm sheet tray. The warmth of the sheet tray will melt the cookies before it even gets into the oven.

Variations

Thanks to one our our readers, Esther for these variation ideas!

  • Toast the coconut in the oven before adding to the dough
  • Add 1 cup white chocolate chips
  • Add chopped pistachios or other nuts

Recipe FAQ

Can I substitute the lemon extract? Yes you can substitute it for lemon juice but you will have to also double to zest to make up for the lack of flavor. Lemon extract is more concentrated than lemon juice so it has more punchy flavor.

What makes a cookie chewy? In my experience chewy cookies are made when you use less eggs and more brown sugar than white sugar. The amount of flour used as well will determine the chewy-ness of a cookie. Make sure not to over bake the cookies too.

How do you zest a lemon? With a microplane!

Closeup of cookies in tin lined with a linen

More lemon recipes:

  • Zesty lemon buttercream
  • Lemon Meringue Cookies
  • Lemon Shortbread cookies
  • Lemon Poppyseed cake
  • Easy Lemon bars
  • Raspberry Lemon Linzer Cookies

Heads up! This post contains affiliate links which means if you buy something off one of the links (treat yoself!) then I make a small commission at no extra cost to you. Thanks for supporting my blog!

Lemon coconut cookies on a gray tiled surface

Thick Soft, and Chewy Lemon Coconut Cookies

These soft and chewy lemon coconut cookies have the perfect balance between sweet and zesty, you'll want to eat them all!
5 from 2 votes
Print Pin SaveSaved! Rate
Course: Cookies
Cuisine: American
Diet: Kosher
Keyword: chewy cookies, chewy lemon coconut, chewy lemon coconut cookies, coconut cookies, lemon chewy cookies, lemon cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 cookies
Calories: 320kcal
Author: Sam Adler

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/3 cup granulated sugar
  • 1 cup brown sugar
  • 1 egg large
  • ½ teaspoon lemon extract
  • 1 tsp lemon zest From 1 lemon
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/2 cup coconut flakes
US Customary – Metric

Instructions

  • Pre heat the oven to 350° F and line 2 half sheet aluminum trays with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment beat the 1/2 cup butter, 1/3 cup white sugar, and 1 cup brown sugar on low-medium speed until light and fluffy, about 1-2 minutes.
  • Scrape down the bowl and add the egg, 1/2 tsp lemon extract and 1 tsp lemon zest. Mix for 1 more minute on low- medium speed.
  • Stop the mixer and add the 2 1/4 cup flour, 1/2 tsp baking powder, 1/2 baking soda, and 1/4 tp salt and continue to mix until dough forms- about 2 minutes.
  • Stop the mixer, and add the 1 1/2 cups shredded coconut. Mix on low- medium for 30 seconds to combine.
  • Using an ice cream scooper, or 3 tablespoons at a time, scoop or shape the dough Ito round balls. Place 6 on a cookie sheet separated by 2".
  • Bake the cookies for 15 minutes.

Video

https://youtu.be/446UVVgzrf8

Notes

Weigh your flour correctly- make sure to spoon the flour into your measuring cup and then level it off. Do not directly scoop the flour with your measuring cup as you will likely use too much. Compacted flour will alter the texture of your cookies.
Better yet use a kitchen scale! 

Nutrition

Nutrition Facts
Thick Soft, and Chewy Lemon Coconut Cookies
Amount Per Serving (1 cookie)
Calories 320 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 34mg11%
Sodium 128mg6%
Potassium 115mg3%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 24g27%
Protein 4g8%
Vitamin A 256IU5%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

608 shares

Filed Under: Cookies Tagged With: Coconut, Lemon

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Phyllis Groover says

    July 26, 2020 at 2:30 pm

    Want to make these but would prefer to use fresh lemon juice in place of lemon extract. Is that doable, and if so, what would be the amount of juice to use. These sound wonderful!
    Thx for your help.

    Reply
    • Sam says

      July 27, 2020 at 9:59 am

      Hi Phyllis! Thanks for the question! I would use the same amount of fresh lemon juice but double the lemon zest to make sure you get the same flavor! I used the extract because it is more concentrated but you can definitely use fresh. Let me know how you like them!

      Reply
  2. Esther Lord says

    May 18, 2022 at 11:08 am

    5 stars
    Hello, I made your cookies today but I have to admit that I did tweak the recipe a tad.I toasted my coconut before adding it into the dough and I also added a cup of white chocolate chips. It took them to a whole new level. They were a huge hit !! Thank you for sharing 🙂

    Reply
    • Sam Adler says

      May 18, 2022 at 4:43 pm

      Oh wow Esther that sounds so delicious! Thank you so much for letting me know- I will add it as a suggestion in the post because that just sounds so so good! Thank you for making this recipe and leaving a rating and review!!

      Reply
      • Esther Lord says

        May 18, 2022 at 4:56 pm

        You bet !!

        Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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#ALDILove
Prep time: 1 hr 45 mins
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Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
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2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
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1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
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