LEMON-COCONUT COOKIES
Crispy on the outside and chewy on the inside--a lemon-coconut snickerdoodle cookie.
Provided by SCENT4U
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.
- Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.
- Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 69.2 mg, Sugar 6.4 g
COCONUT LEMON DROP COOKIES
Was wanting to find a recipe that used lemon pudding and just couldn't find the right one that suited me, so I came up with this one on a whim. It smelled so yummy and the texture is tender and chewy. It is not overly sweet and the coconut adds a bit of crunch. Please try them and let me know what you think. Store in an airtight container.
Provided by NET10
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 35m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
- Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
- Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 8.6 g, Cholesterol 14.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 86.3 mg, Sugar 3.7 g
LEMON COCONUT BITES
The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT LEMON CRISPS
We had these cookies at our wedding reception, where they brought smiles and compliments. They've become one of our anniversary dinner trademarks. -Segarie Moodley, Longwood, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- Cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-in. cutter plus a smaller cutter so the center is cut out of each cookie. , Place 1 in. apart on lightly greased baking sheets. Brush egg white over cookies with cutout centers; sprinkle with coconut. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. , For filling, in a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon juice. Cool to room temperature without stirring., Spread a teaspoonful of filling on the bottom of each solid cookie; place coconut topped cookie over lemon filling. Store in the refrigerator.
Nutrition Facts : Calories 253 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 149mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT FLOUR LEMON COOKIES
These are amazing keto-friendly cookies. So yummy, they are like little tea biscuits.
Provided by 1010rikku
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes.
- Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly.
- Bake in the preheated oven until edges are golden, about 15 minutes.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 6.3 g, Cholesterol 82.3 mg, Fat 10.7 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 114.5 mg, Sugar 0.2 g
LEMON COCONUT COOKIES
Crispy on the outside and chewy on the inside- the lemon flavor adds a new twist to the popular Snickerdoodles.This is from the Land O Lakes cookie book.
Provided by LizCl
Categories Dessert
Time 20m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Combine all ingredients. Beat at low speed until well mixed, 2 to 4 minutes.
- Drop rounded teaspoonfuls of dough onto ungreased cookie sheets.
- Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.
Nutrition Facts : Calories 93.9, Fat 5, SaturatedFat 3.3, Cholesterol 17.9, Sodium 75.8, Carbohydrate 11.6, Fiber 0.4, Sugar 6.4, Protein 1.1
LEMON COCONUT COOKIES
Make and share this Lemon Coconut Cookies recipe from Food.com.
Provided by Slocan cook
Categories Drop Cookies
Time 35m
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit
- Juice and zest lemons then set aside in separate bowls
- In a large mixing bowl place butter and sugar together and let butter soften then cream both ingredients together until nice and smooth
- Add lemon juice and zest slowly to creamed mixture and stir until most of the liquid has been absorbed by the butter (there will be remaining juice not absorbed)
- Mix coconut in with creamed mixture until coconut is all mixed in with butter and sugar.
- Add dry ingredients slowly to the mixture and stir until all the liquid has been absorbed and cookie dough can be dropped by a spoon on a cookie sheet.
- Drop dough by teaspoonfuls 2 inches apart on cookie sheet lined with parchment paper.
- Bake for 8 to 10 minutes depending on doneness and then remove from oven and wait for 5 minutes before removing from cookie sheet to wire rack to cool completely.
Nutrition Facts : Calories 102.5, Fat 5.7, SaturatedFat 3.7, Cholesterol 12.2, Sodium 96.3, Carbohydrate 12.5, Fiber 0.9, Sugar 6.2, Protein 1.2
LEMON COCONUT COOKIES
Categories Cookies Mixer Dessert Bake Kid-Friendly Lemon Coconut Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 64 cookies
Number Of Ingredients 9
Steps:
- In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the zest, the vanilla, and the lemon extract. Add the flour and the salt, beat the mixture until it forms a dough, and stir in the coconut. Chill the dough for 1 hour, or until it is firm enough to handle. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
- Preheat the oven to 300°F. Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly butter baking sheets. Bake the cookies in the middle of the oven for 25 to 30 minutes, or until they are pale golden, transfer them to racks, and sprinkle them generously with some of the confectioners' sugar. Let the cookies cool and dust them lightly with the remaining confectioners' sugar.
LEMON BARS WITH COCONUT
There is coconut in this lemon bar recipe, but rest assured it is not a dominant flavor. If you would like, you can also up the amount of zest for a more prominent lemon flavor.
Provided by Morgan3
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
- Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
- Bake crust in the preheated oven for 15 minutes.
- Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
- Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
- Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 31.4 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 6 g, Sodium 80.5 mg, Sugar 21 g
COCONUT LEMON COOKIES
These tropical cookies are a little chewy. It is best to take them out of the oven before they become over baked to keep them chewy. If you like them more crunchy, bake at 350°F for 15-20 minutes instead.
Provided by Pie Queen
Categories Dessert
Time 25m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- mix sugar, Cool Whip, flour and lemon juice together.
- Take 1 tsp of the mix and drop in coconut. Cover the mix and roll into balls.
- Place on cookie tray and press gently to flatten the dough balls.
- Place an almond slice onto each cookie.
- Bake for 15 minutes at 300°F.
Nutrition Facts : Calories 53.8, Fat 2, SaturatedFat 1.4, Sodium 66.4, Carbohydrate 8.4, Fiber 0.4, Sugar 4.5, Protein 0.8
LEMON COCONUT BAR COOKIES
Make and share this Lemon Coconut Bar Cookies recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Bar Cookie
Time 55m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- To prepare cookies, lightly spoon flour into a dry measuring cup level with a knife. Combine flour and granulated sugar in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Press mixture into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes.
- Combine brown sugar, 3 tablespoons juice, and eggs in a medium bowl, stir ring with a whisk. Stir in coconut pour evenly into pan. Bake an additional 25 minutes or until set.
- To prepare glaze, combine powdered sugar, rind, and 2 tablespoons juice, stir ring with a whisk. Spread glaze evenly over cookies. Cool completely in pan on a wire rack. Cut cookies into squares.
Nutrition Facts : Calories 97.7, Fat 2.8, SaturatedFat 1.7, Cholesterol 21.8, Sodium 26.1, Carbohydrate 17.6, Fiber 0.2, Sugar 13.4, Protein 1.1
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