Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons lemon zest (from about 1 lemon)
- 2 cups all-purpose flour
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. This usually takes about 3-4 minutes.
- Add the vanilla and lemon extracts, along with the lemon zest, and mix until combined.
- In a separate bowl, whisk together the flour, shredded coconut, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Using your hands, roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Leave some space between each cookie.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden. The tops should remain pale.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack.
- Once cooled, roll each cookie in powdered sugar until fully coated. Enjoy!
- Prep Time: 15
- Cook Time: 15