Lemon-Coconut Cookies

May 1, 2023

INGREDIENTS

  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup butter, softened
  • 1 extra large egg
  • 1/4 teaspoon McNess Champion Madagascar Vanilla Compound
  • juice of 1/2 a lemon
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • zest of 2 lemons
  • 1 cup shredded coconut
  • 6 oz. white baking chocolate chips (a white chocolate bar can be substituted)
  • 1/2 cup shredded coconut

INSTRUCTIONS

  1. Preheat oven to 300 degrees F.
  2. Spread coconut out on a baking sheet and toast in the oven for 3-5 minutes.
  3. Set toasted coconut aside. Reset oven temperature to 350 degrees F. Then line two cookie sheets with parchment paper and set aside.
  4. Mix butter with sugars until thoroughly combined and fluffy. Scrape down bowl as necessary.
  5. Beat in the eggs one a a time, then add the lemon juice, and vanilla until just combined.
  6. Combine the dry ingredients and whisk together.
  7. Add the dry ingredients to butter mixture beating on low speed until just combined. Again, scrape down the sides as necessary.
  8. Stir in the lemon zest, coconut, and white chocolate chips or pieces.
  9. Using a cookie scoop, form dough into medium size balls. Next, dip each formed ball in the shredded coconut.
  10. Place cookie balls on prepared cookie sheet with parchment paper.
  11. Bake at 350 degrees F for 9-12 minutes.
  12. Let cool on cookie sheet a few minutes before transferring to a wire cooling rack. Once completely cooled serve with your favorite cup of tea! Delicious! 🙂