Thursday, June 27, 2013

recipe: lemon & coconut meltaway cookies

Lemon & Coconut Meltaway Cookies

Ingredients for the Cookies…
1 cup butter, softened
½ cup powdered sugar
Zest from whole lemon
Juice from half lemon
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon salt
1 cup sweetened flaked coconut

Ingredients for the Glaze…
Juice from half lemon
1 ½ cup powdered sugar
¼ cup coconut, toasted

Directions to make cookies…
Beat butter at medium speed with an electric mixer until creamy; add in the powdered sugar, lemon zest, lemon juice & vanilla; beat well. Gradually mix in the flour & salt; beat until combined. Stir in the coconut. Cover and chill the dough for 30 minutes.

Roll the dough into 1" balls and place them 1” apart on a cookie sheet. Bake at 350° for 15-18 minutes or until golden on bottom, but pale on top. Transfer cookies to wire racks and allow them to cool.

While the cookies are baking, make toasted coconut to top each cookie. Evenly spread ¼ cup of coconut on to a small baking pan and toast it in the 350° oven for about 5 minutes or until it is golden.

Directions to make Glaze...
 Put the juice from the other half of your lemon into a small bowl.
Whisk in approx. 1 ½ cup of powdered sugar. This should be a thick glaze. If it is too thin add a little bit more powdered sugar; if it is too thick add a little bit of water.

Once the cookies are completely cool, dip the top of each cookie into the glaze & sprinkle each one with a little bit of toasted coconut. 

So lemony & they melt in your mouth!! Yumm!!


  1. Mmm! They sound good even without the glaze!

  2. Yum, yum, yum. I really need to get around to baking/cooking again. Thank you for the inspiration!