Big and Chewy Lemon Coconut Cookies

Chewy lemon coconut cookies styled on a piece of parchment paper on a grey background.

These big and chewy lemon coconut cookies have the perfect balance between sweet and zesty, you’ll want to eat them all!




  1. Prepare 2 half sheet trays with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugars on low-medium speed until light and fluffy, about 1 minute.
  3. Add the eggs one at a time, combining into the mix before adding the next.
  4. Add the lemon extract and lemon zest continue to mix. You may have to scrape down the sides of the bowl to mix everything together.
  5. Add the flour, baking powder, baking soda, and salt and continue to mix until dough forms.
  6. Stop the mixer, add the coconut flakes and mix by hand, so you don’t break them up too much.
  7. Using an ice cream scooper, or a ¼ cup measuring cup, scoop the dough into even shaped balls and line then up on the sheet trays with about 1” of space in between.
  8. Freeze for 2 hours or overnight.
  9. Preheat your oven to 350°F, then bake the cookies for 15 minutes or until the edges are golden brown.

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