Lemon Coconut Shortbread Cookies
An easy lemon coconut cookie recipe with a delicate shortbread texture, enhanced by a sweet and zesty glaze - perfect for an afternoon treat or any special occasion.
Print Recipe
Pin
Servings: 36
Calories: 107kcal
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.
Nutrition
Calories: 107kcal | Carbohydrates: 13g | Protein: 0.9g | Fat: 5.9g | Saturated Fat: 3.9g | Cholesterol: 14mg | Sodium: 22mg | Potassium: 12mg | Fiber: 0.4g | Sugar: 6.7g | Calcium: 3.4mg | Iron: 0.4mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!