Bright, zesty, and beautifully chewy, these Lemon Coconut Cookies are a dream come true for anyone who loves the sunny combination of citrus and coconut. Each bite delivers the perfect balance of tart lemon and sweet coconut set against a soft, golden backdrop—just the kind of cookie that disappears the moment the plate hits the table. Whether you’re baking up a batch for springtime gatherings, a cozy afternoon treat, or a cheerful homemade gift, Lemon Coconut Cookies are bound to become your new favorite go-to.
Ingredients You’ll Need
What I adore about these cookies is how every ingredient plays a starring role in making the magic happen. From rich butter to fresh lemon and a shower of coconut, each component works together to create texture, flavor, and just the right amount of sparkle.
- Unsalted butter (1/2 cup, softened): Gives the cookies their moist, tender base while allowing the lemon to shine through.
- Granulated sugar (1 cup): Ensures the cookies are perfectly sweet, caramelizing just enough around the edges.
- Large egg (1): Binds the dough and gives the finished cookies structure and chew.
- Fresh lemon juice (2 tablespoons): Provides a punchy citrus flavor you can really taste in each cookie.
- Lemon zest (1 tablespoon): Packs the dough with bright, aromatic oils for even more lemony magic.
- Vanilla extract (1 teaspoon): Adds warmth and depth, enhancing both the citrus and coconut.
- All-purpose flour (1 1/2 cups): The sturdy backbone that keeps your Lemon Coconut Cookies perfectly cookie-shaped.
- Baking soda (1/2 teaspoon): Gives just the right rise for a soft, slightly puffy cookie.
- Salt (1/4 teaspoon): That little pinch that makes all the flavors pop and prevents the cookies from tasting flat.
- Sweetened shredded coconut (1 cup): Brings sweetness, chew, and a lovely tropical twist.
How to Make Lemon Coconut Cookies
Step 1: Prep Your Baking Gear
First things first: preheat your oven to 350°F (175°C) so it’s hot and ready when your dough is. Line two baking sheets with parchment paper—this ensures your cookies bake evenly and slip right off the tray, no sticking, no mess!
Step 2: Cream the Butter and Sugar
Grab your largest mixing bowl and combine the softened butter and granulated sugar. Use a hand mixer or a sturdy wooden spoon to whip them together until the mixture is pale, light, and fluffy. This step is key for that irresistible cookie texture.
Step 3: Add Wet Ingredients
Beat in the egg, lemon juice, lemon zest, and vanilla extract, mixing until everything is beautifully blended. You’ll notice a gorgeous citrusy aroma filling the kitchen—it’s a sign of delicious things to come!
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the baking soda is evenly distributed and keeps your Lemon Coconut Cookies from developing any pockets of bitterness.
Step 5: Combine and Stir in Coconut
Gradually add the dry ingredients to your wet mixture, stirring just until the dough forms. Resist the urge to overmix! Fold in the shredded coconut, making sure it’s evenly distributed for chewy coconut in every bite.
Step 6: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for gentle spreading. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are just set.
Step 7: Cool and Enjoy
Let the cookies rest on the baking sheets for about 5 minutes (they’ll finish setting up), then transfer them to a wire rack to cool completely. Now comes the best part—enjoying your homemade Lemon Coconut Cookies!
How to Serve Lemon Coconut Cookies
Garnishes
For a special touch, drizzle your cooled Lemon Coconut Cookies with a simple lemon glaze made from powdered sugar and more fresh lemon juice. A sprinkle of extra coconut or a little grated lemon zest on top makes them almost too pretty to eat—almost!
Side Dishes
While these cookies are wonderful solo, try pairing them with a scoop of vanilla ice cream, a bowl of fresh berries, or a tall glass of iced tea. Their bright flavors make them a natural fit for spring and summer spreads.
Creative Ways to Present
Arrange your Lemon Coconut Cookies in a rustic basket lined with linen, stack them in pretty cellophane bags for gifting, or build a cheerful dessert board along with other citrusy treats. For parties, make mini cookie sandwiches with a smear of lemon curd in the middle!
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Coconut Cookies in an airtight container at room temperature for up to 5 days. Their chewy texture holds up beautifully and the citrus flavor even seems to deepen by the next day.
Freezing
For longer storage, cool the cookies completely and freeze them in a single layer before transferring to a freezer-safe bag or container. They’ll keep their amazing flavor for up to three months—just thaw at room temperature when cravings strike!
Reheating
If you love your cookies slightly warm, pop a Lemon Coconut Cookie in the microwave for about 10 seconds or set them on a baking sheet in a 300°F (150°C) oven for 3–4 minutes. They’ll taste just-baked and the coconut scent will come alive all over again.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut lends a subtler sweetness and even more pronounced coconut flavor. If you make this swap, you might want to add a tablespoon or two of extra sugar, depending on your sweet tooth.
Do Lemon Coconut Cookies work as a gluten-free treat?
Yes, you can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The texture may differ slightly but you’ll still get those punchy lemon and coconut notes in every bite.
Can I make the dough ahead of time?
Definitely. You can prepare the dough, scoop it into balls, and refrigerate for up to 48 hours. This can actually help the flavors develop even more, so your Lemon Coconut Cookies will taste extra bright and chewy!
What’s the best way to get a stronger lemon flavor?
Double up on lemon zest, or try adding a few drops of pure lemon extract along with the zest and juice. And don’t forget the optional lemon glaze for an extra pop of tangy sweetness on top!
How can I prevent my cookies from spreading too much?
Make sure your butter isn’t overly melted—softened, not melted, is key. Chilling the dough for 20–30 minutes before baking also helps keep your Lemon Coconut Cookies thick and perfectly chewy.
Final Thoughts
If you’re ready for a flavor burst that will brighten any day, these Lemon Coconut Cookies are calling your name. I hope you give them a try and share them with someone you love—they’re almost too good to keep to yourself!
Print
Lemon Coconut Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these chewy and citrusy Lemon Coconut Cookies. Packed with zesty lemon flavor and sweet coconut, these cookies are perfect for a springtime treat or any time you’re craving a burst of sunshine in a bite.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additions:
- 1 cup sweetened shredded coconut
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and sugar. Beat in the egg, lemon juice, lemon zest, and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Coconut: Stir in the shredded coconut.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes until lightly golden. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra lemony flavor, drizzle cooled cookies with a simple lemon glaze made from powdered sugar and fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
