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) coconut flakes
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!
Serving: 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
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