Thick, Soft & Chewy Lemon-Coconut Cookies
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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.
Ingredients you need:
Recipe step by step
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. The warmth of the sheet tray will melt the cookies before it even gets into the oven.
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!
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (1/3 cup) granulated sugar
- 1 cup (1 cup) brown sugar
- 1 (1) egg, large
- ½ teaspoon (2 g) lemon extract
- 1 tsp (1 g) lemon zest, From 1 lemon
- 2 1/4 cups (280 g) all purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (2.5 g) baking soda
- 1/4 teaspoon (2.5 g) kosher salt
- 1 1/2 cup (127 g) shredded coconut or coconut flakes, unsweetened or sweetened- the choice is yours!
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.
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!
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 monthsServing: 1cookie, Calories: 320kcal, Carbohydrates: 44g, Protein: 4g, Fat: 15g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 128mg, Potassium: 115mg, Fiber: 2g, Sugar: 24g, Vitamin A: 256IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!
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.
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!
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 🙂
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!!
You bet !!
Hi! In the ingredient deck you are calling for coconut flakes but it looks like you used shredded coconut. Could you confirm what you used? Also was the coconut product sweetened or unsweetened?
Hi Brandi! The choice is really yours. I have used both for this recipe it just depends on the amount of sweetness that you like. I’ll update the recipe card to reflect that, thank you!