Baking doesn’t always have to mean elaborate layer cakes and fussy frostings. Sometimes, the simplest treats bring the most joy, especially when paired with a warm cup of tea and good company. These homemade lemon coconut shortbread cookies are a perfect example.
Curious to make your own? Stick around! I’ll share my tried-and-true recipe, along with some helpful tips to ensure they turn out perfect every time.
Why You’ll Love These Lemon Coconut Shortbread Cookies
These aren’t your average cookie, and I think you’ll find they hit the spot in so many ways:
- The bright lemon flavor is like a burst of sunshine in every bite, but the coconut adds this lovely richness that keeps it from being too tart. They really complement each other perfectly.
- I love how quickly these cookies come together. While they’re not completely oven-free like my chocolate peanut butter or Oreo cookie mummies, they’re a lifesaver when I’m pressed for time but still want a sweet treat.
- These cookies are incredibly versatile. They’re fantastic for springtime get-togethers like Easter, but honestly, I can enjoy them year-round.
- Everyone appreciates a homemade treat, and these cookies are perfect for making ahead for a party or making a batch for friends and family.
3 Easy Steps to Make Lemon Coconut Shortbread Cookies
Ingredients
For the Cookies:
- All-purpose flour
- Sweetened shredded coconut: You can toast it lightly beforehand if you want to amp up the coconut flavor even more.
- Unsalted butter: Room temperature is key for a smooth, even dough. I usually take it out of the fridge about an hour before I start baking.
- Lemon juice and Lemon zest: Freshly squeezed is always best for the brightest, most vibrant lemon flavor.
- Coconut extract
- Pure vanilla extract
- Confectioners’ sugar: It dissolves better than granulated sugar, which gives the cookies a chewier texture.
- Salt
For the Lemon Glaze:
- Milk: Any kind of milk works here – cow’s milk, almond milk, soy milk, whatever you prefer. It helps to thin the glaze to the right consistency.
- Lemon juice
- Confectioners’ sugar: I swear by 1 cup for the glaze, but add more if you need a thicker consistency.
- Optional Garnishes: Shredded coconut, sprinkles, and/or lemon zest can add a pretty finishing touch.
Instructions
Step 1. Make the Cookies
Beat your butter (a handheld or stand mixer with a paddle attachment works great) at a medium setting for about a minute until thoroughly combined and smooth.
Add the lemon zest, coconut extract, vanilla extract, and confectioners’ sugar to the creamed butter. Beat everything together at medium to high speed until it’s all mixed up.
Make sure to scrape down the sides and bottom of the bowl to catch any stray ingredients, then give it another quick mix.
Next, add the flour, chopped coconut, salt, and fresh lemon juice. Beat at medium speed until everything comes together. The dough might seem a little crumbly at first, but just keep mixing, and it’ll form a nice thick dough.
Tightly wrap the dough and transfer to the refrigerator to cool for a minimum of 30 minutes. You can even chill it for up to 3 days if you’re planning.
If you chill it for a longer time (2+ hours), let it sit at room temp for about 30 minutes before rolling it into balls. This softens it up a bit because it gets pretty firm in the fridge.
Heat the oven to 350°F (approximately 177°C). Prepare baking sheets with silicone baking mats or parchment paper.
Roll the chilled dough into balls – about a tablespoon of dough per ball is perfect. Place the dough balls on your prepared baking sheets, leaving about 2 inches between them.
If the dough is a little crumbly, just keep rolling it between your hands; the warmth will help it stick together.
Bake until lightly golden brown (approximately 15 minutes). Let the cookies cool on the prepared baking sheets for several minutes before moving them to your wire rack. They must be completely cool before you add the icing.
Step 2. Make the Glaze
Whisk together all the glaze ingredients in a medium bowl. You can adjust the consistency by adding a bit more confectioners’ sugar if you want it thicker or a splash more milk if you prefer it thinner.
Step 3. Decorate
Dip the cooled cookies in the glaze or drizzle it over the top. You can also add some extra flair with lemon zest, sprinkles, or a bit more coconut. A light coating of icing will set in about 2 hours.
Tips on Making Lemon Coconut Shortbread Cookies
Storage
Iced cookies should be tightly covered and stored at room temperature for one day or in the refrigerator for up to seven days. If storing uniced cookies, keep them well-covered in an airtight container at room temperature for a week.
Extend the life of your cookies even more by freezing them, iced or uniced, for up to three months. Remember to thaw them in the refrigerator or at room temperature when you’re ready to enjoy them.
Making Ahead
If you like to plan ahead, you can totally make the dough and chill it for up to three days. Or, if you’re really on top of things, you can freeze the dough, either as a big lump or as individual balls, for up to three months.
When you’re in the mood for a sweet treat, let the dough thaw in the fridge and reach room temperature before popping it in the oven.
Shredded Coconut
I really do prefer sweetened shredded coconut in this recipe. It just has more moisture than the unsweetened stuff, and that makes a world of difference in how these cookies turn out – both the flavor and texture.
You can use unsweetened coconut if it’s all you have on hand, but the cookies might be a little different than what’s described here.
If you’ve got a food processor, give the coconut a few pulses to break down those shreds. Smaller pieces help keep the cookie dough balls from spreading too much and create a better texture in the finished cookie.
If you don’t have a food processor, no worries. Just chop the coconut up a bit with a knife.
Lemon Alternatives
Want to switch up the citrus flavor in these soft cookies? Go for it! You can easily swap out the lemon juice and zest for lime or orange. They’ll each add their unique twist.
Glaze Alternative
If you’re not a fan of the above glaze, no problem! You can skip it entirely and coat the cookies in powdered sugar instead.
Just pour some powdered sugar into a bowl, let the warm cookies cool for about five minutes on the baking sheet, then gently roll them in the sugar.
After they’ve cooled completely on a wire rack, roll them in the sugar one more time. It’s a classic look and tastes great, too.
Frequently Asked Questions
Is Chilling the Dough Before Baking Necessary?
It isn’t absolutely essential, but I’d suggest you do it. The cold butter holds its shape better in the oven, so chilling helps if you like a thicker cookie.
I’ve skipped the chilling step with this recipe before, and the cookies turned out much thinner and crispier.
Can I Omit the Coconut?
Absolutely! If coconut’s not your thing, just leave out both the shredded coconut and the coconut extract. You don’t need to adjust anything else in this simple lemon coconut shortbread cookie recipe. They will still be great.
What Are Some Common Mistakes to Avoid?
One common goof is overmixing the dough. It can get tough and hard to handle. Another thing to watch out for is adding too much flour when you’re rolling it out – the dough can dry out.
Don’t forget to lightly flour your work surface and the top of the dough (under the plastic wrap) before rolling to prevent sticking.
—Now go forth and bake some deliciousness! I really hope this basic recipe for lemon coconut shortbread cookies brings a little bit of joy to your day.
Discover More Unique Cookies Recipes:
Lemon Coconut Shortbread Cookies
Ingredients
- For the Cookies
- 2 ¼ cups all-purpose flour
- 1 cup sweetened shredded coconut
- 1 cup unsalted butter, softened
- 1 ⅓ tbsp lemon juice
- 1 ⅓ tsp lemon zest
- 1 ¼ tsp coconut extract
- 1 ¼ tsp pure vanilla extract
- ¾ cup confectioners’ sugar
- ¼ tsp salt
- For the Lemon Glaze
- 1 tbsp milk
- 1 ⅓ tbsp lemon juice
- 1 cup confectioners' sugar (more as needed)
- Shredded coconut, sprinkles, lemon zest,… (optional)
Instructions
Make the Cookies
- Beat butter with a mixer until smooth.
- Add lemon zest, coconut extract, vanilla extract, and confectioners’ sugar to butter. Beat until combined. Scrape down the bowl and mix again.
- Add flour, chopped coconut, salt, and lemon juice. Beat until a thick dough forms.
- Refrigerate the covered dough for a minimum of 30 minutes (up to 3 days). If chilled for 2+ hours, let the dough soften at room temperature for 30 minutes before rolling.
- Set the oven temperature to 350°F (177°C). Line baking sheets.
- Roll dough into 1-tablespoon balls. Place on baking sheets, 2 inches apart.
- Bake for 15 minutes or until the cookie edges are lightly golden.
- Cool on a baking sheet for a few minutes before transferring to a wire rack to cool completely.
Make the Glaze
- Whisk together all glaze ingredients. Adjust consistency with confectioners’ sugar or milk as needed.
Decorate
- Drizzle or dip cookies into the glaze. Garnish with lemon zest, sprinkles, or coconut, if desired. Allow icing to set for about 2 hours.
Notes
- Store iced cookies covered at room temperature for 1 day or in the refrigerator for up to 1 week. Store uniced cookies covered at room temperature for up to 1 week. Freeze-baked cookies (iced or uniced) for up to 3 months.
- Chill dough for up to 3 days or freeze dough (as a lump or individual balls) for up to 3 months. Thaw in the refrigerator and bring to room temperature before baking.
- Preferred for moisture and flavor. Unsweetened coconut may alter results. Pulse or chop coconut into smaller pieces for optimal texture.
- Substitute lemon juice and zest with lime or orange.
