Soft and chewy cookies with the perfect balance of sweet coconut and tangy lemon flavor!
There’s just something so uplifting and cheerful about lemons... I don’t know if it’s their bright yellow hue or their tangy citrus flavor, but it’s one fruit I can’t help but love! Then there’s coconut- just the thought of those sweet, chewy flakes transports my mind to one of my favorite tropical places, Maui. These Lemon Coconut Crinkle Cookies have quickly become a favorite in my household and not just because they taste delicious, but because the flavor combo evokes feelings of joy- just the way a baked good should!
I hope you enjoy these as much as I do, happy baking!
Lemon Coconut Crinkle Cookies
by Maci M. | Lovely Baking Co.
Makes: 3 dozen cookies
Prep time: 10 mins
Chill time: 25 mins
Bake time: 8-9 mins
Total time: 1 hour
Ingredients:
1 cup granulated sugar + ¼ cup (for rolling dough in)
1 large egg
1 egg yolk
½ cup salted butter, melted and cooled
½ tsp vanilla extract
½ tsp coconut extract
¼ cup fresh squeezed lemon juice (~2 lemons)
1 Tbsp lemon zest
2 cups flour
1 Tbsp cornstarch
½ tsp baking soda
¼ tsp salt
½ cup sweetened coconut flakes
½ cup powdered sugar (for rolling dough in)
Step 1:
Line two baking sheets with parchment paper or silicone baking mats. Melt butter, set aside to cool. Grate and juice lemons, set aside. Combine dry ingredients: flour, cornstarch, baking soda, salt in a medium bowl, set aside.
Step 2:
In a stand mixer or large bowl with a hand mixer beat together 1 cup sugar, egg and egg yolk until combined about 1-2 minutes. Add vanilla, coconut extract, and melted butter, mixing well to combine. Add in lemon juice and lemon zest mixing well until fully incorporated.
Step 3:
Add in dry ingredients mixing slowly until just combined- do not over mix. Slowly add in coconut flakes just until combined; dough will be very sticky! Cover and chill in the freezer for 25 mins or in the fridge for 45 mins.
Step 4:
Preheat oven to 350* F. Once dough is chilled, use a cookie scoop to scoop the dough and roll each scoop in granulated sugar then cover completely in powdered sugar. Place dough balls about two inches apart on lined cookie sheets and bake for 8-9 minutes. Cookies should look soft but feel set on the edges. Let cool on cookie sheets for 5 minutes before transferring to wire cooling rack. Once cooled, store at room temperature in an airtight container.
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