Looking for sunshine in the form of cookies? These soft lemon coconut cookies answer the call. This recipe is for the citrus fans among us as the zesty tartness of lemon takes center stage, balanced by the naturally sweet and creamy undertone of coconut. It’s the perfect flavor combo to brighten your day!
When life gives you lemons, skip the lemonade and make THESE buttery, light, and refreshing lemon coconut cookies! Your house will smell delicious as you prepare these easy cookies where zesty meets a little tropical twist, crowned with a tangy yet sweet glaze. These soft lemon cookies are perfect for teatime, picnics, summer parties, potlucks, or as a refreshing dessert after a meal.
Ingredients Needed
Gather these ingredients to make your chewy lemon coconut cookies:
- Butter: Softened, unsalted butter adds richness and moisture.
- Granulated sugar: Provides sweetness to balance the tartness of lemon.
- Egg: One large egg acts as a binding agent.
- Lemon zest: For the burst of citrus.
- All-purpose flour: Forms the structural base of the cookies.
- Fine coconut: Balances the lemon flavor. (Keep some to garnish!)
- Baking powder: Makes the cookies lighter and fluffier.
- Sea salt: Enhances the overall flavor.
- The glaze: Powdered sugar and lemon juice combine to make a sweet and tangy glaze.
- Optional ingredients: Lemon oil will intensity the lemon flavor, and a few drops of yellow food coloring will add a vibrant color.
More lemon dessert recipes
Lemon desserts hold a special place in our heart – there is just something about them! The delicate balance of tartness and sweetness is such a refreshing way to finish a meal. Looking for other zesty ways to round out dinner? Try this lemon curd or easy lemon meringue pie .
Lemon Coconut Cookies Recipe
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Ingredients
- ▢ 1 cup softened butter
- ▢ 1 ½ cups granulated sugar
- ▢ 1 large egg
- ▢ Zest from 1 lemon
- ▢ ¼ cup fresh squeezed lemon juice (from 1 large lemon)
- ▢ Optional: ¼ teaspoon lemon oil and a few drops of yellow food colouring
- ▢ 2 ½ cups all-purpose flour
- ▢ ⅔ cup fine coconut (plus a little extra for garnish)
- ▢ ½ teaspoon baking powder
- ▢ ½ teaspoon sea salt
The Glaze
- ▢ 1 cup powdered sugar
- ▢ ¼ cup fresh squeezed lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 (or 4 if you have them) 11×13 inch baking sheets with parchment paper. In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes. Add the egg, lemon zest, lemon juice and, if using, the lemon oil and food coloring and beat to combine. 1 cup softened butter, 1 ½ cups granulated sugar, 1 large egg, Zest from 1 lemon, ¼ cup fresh squeezed lemon juice, Optional: ¼ teaspoon lemon oil and a few drops of yellow food colouring
- Add the flour, coconut, baking powder, and sea salt and beat until just combined. 2 ½ cups all-purpose flour, ⅔ cup fine coconut, ½ teaspoon baking powder, ½ teaspoon sea salt
- Scoop cookie dough using a ¼ cup measuring cup or cookie scoop and roll them into a ball. Press down the tops so you have 3-inch rounds. Bake the cookies, 2 sheets at a time, for 12-14 minutes, or until lightly browned at the edges. Remove from the oven and let the cookies cool completely.
- While the cookies are cooling, prepare the glaze. In a small bowl, mix together the powdered sugar and lemon juice. Once the cookies have cooled completely, pour the glaze over top and sprinkle with a little coconut. 1 cup powdered sugar, ¼ cup fresh squeezed lemon juice
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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For more inspiration, check out all of our dessert recipes !
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Lemon Coconut Cookies Recipe
Ingredients
- 1 cup softened butter
- 1 ½ cups granulated sugar
- 1 large egg
- Zest from 1 lemon
- ¼ cup fresh squeezed lemon juice , from 1 large lemon
- Optional: ¼ teaspoon lemon oil and a few drops of yellow food colouring
- 2 ½ cups all-purpose flour
- ⅔ cup fine coconut , plus a little extra for garnish
- ½ teaspoon baking powder
- ½ teaspoon sea salt
The Glaze
- 1 cup powdered sugar
- ¼ cup fresh squeezed lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 (or 4 if you have them) 11x13 inch baking sheets with parchment paper. In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes. Add the egg, lemon zest, lemon juice and, if using, the lemon oil and food coloring and beat to combine. 1 cup softened butter, 1 ½ cups granulated sugar, 1 large egg, Zest from 1 lemon, ¼ cup fresh squeezed lemon juice, Optional: ¼ teaspoon lemon oil and a few drops of yellow food colouring
- Add the flour, coconut, baking powder, and sea salt and beat until just combined. 2 ½ cups all-purpose flour, ⅔ cup fine coconut, ½ teaspoon baking powder, ½ teaspoon sea salt
- Scoop cookie dough using a ¼ cup measuring cup or cookie scoop and roll them into a ball. Press down the tops so you have 3-inch rounds. Bake the cookies, 2 sheets at a time, for 12-14 minutes, or until lightly browned at the edges. Remove from the oven and let the cookies cool completely.
- While the cookies are cooling, prepare the glaze. In a small bowl, mix together the powdered sugar and lemon juice. Once the cookies have cooled completely, pour the glaze over top and sprinkle with a little coconut. 1 cup powdered sugar, ¼ cup fresh squeezed lemon juice
