Lemon Coconut Drop Shortbread Cookies
Ingredients
The cookies
-
1
cup
sweetened shredded coconut
-
1
cup
unsalted butter, softened to room temperature
-
¾
cup
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
coconut extract
-
1
teaspoon
lemon zest
-
1½
tablespoons
lemon juice
-
¼
teaspoon
salt
-
2¼
cups
all-purpose flour
The glaze
-
1
cup
confectioners’ sugar
-
1½
tablespoons
lemon juice
-
1
tablespoon
milk
-
to taste
optional
shredded coconut, sprinkles, and/or lemon zest
Instructions
- Pulse the coconut shreds to make them finer and set aside.
- Beat the butter until smooth, then add confectioners’ sugar, vanilla extract, coconut extract, and lemon zest and mix until combined.
- Add lemon juice, salt, coconut, and flour, mixing until the dough comes together.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (177°C) and prepare baking sheets.
- Roll the dough into balls and place them on the baking sheets.
- Bake until lightly browned around the edges, about 14-15 minutes.
- Cool the cookies on a wire rack before icing.
- Whisk together the glaze ingredients and dip or drizzle over the cookies, adding garnishes if desired.
Nutrition Facts (estimated)
Servings
3 dozen
Calories
100
Total fat
5g
Total carbohydrates
14g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
You might also like