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!
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:
- 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
- Preheat the oven to 350° F and line two aluminum baking pans with parchment paper and set aside.
- 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.
- Scrape down the sides of the bowl and add the egg, lemon extract, and lemon zest. Beat another 1-2 minutes.
- 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.
- Stop the mixer and add in the coconut. Mix again for 30 seconds on low-medium speed until all mixed through.
- Scoop the dough with a 3 tablespoon cookie scoop and place 6 dough balls on one cookie sheet at a time 2 inches apart.
- Bake for 15 minutes and cool.
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.
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, it will mess with the cookie!
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.
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.
With a microplane!
More lemon recipes:
- Zesty lemon buttercream
- Lemon Meringue Cookies
- Lemon Shortbread cookies
- Lemon Poppyseed cake
- Easy Lemon bars
- Raspberry Lemon Linzer Cookies
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Thick Soft, and Chewy Lemon Coconut Cookies
- 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
- 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.