Description
Delicious coconut lemon cookies topped with melted chocolate and toasted coconut.
Ingredients
Scale
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 1/2 cups all purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter (2 sticks of cold butter – cut into 1-tablespoon pieces)
- 1/3 cup semi sweet chocolate (melted)
- 1 tablespoon shredded coconut (toasted, for sprinkling)
Instructions
- Preheat oven to 350°F/180°C, and line 2 cookie sheets with parchment paper.
- Combine shredded coconut, sugar, lemon juice, flour and vanilla extract in a food processor. Pulse a few times until combined.
- Add the butter and pulse more until dough is combined and smooth. The dough will be a bit dry but that’s okay. Lightly knead the dough until smooth, but if the dough is still too dry you can add a tbsp of water.
- Shape dough into a ball, and roll it out to 1/4″ thickness on a lightly floured surface. Cut out cookies using the cookie cutters.
- Place cutouts on parchment paper on a baking sheet and bake for 13-15 minutes.
- Transfer cookies to a wire rack; when completely cooled, drizzle with melted chocolate, and sprinkle with toasted shredded coconut.
Notes
- Store cookies in an airtight container for up to a week.
- You can adjust the sweetness by adding more or less sugar based on your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg