Don't these lovely lemon cookies remind you of spring? They have a bright citrus flavor with a rich, buttery coconut scent. The tops of the cookies get rolled in coconut flakes, which get lightly toasted as they bake. Don't like coconut? If you just want to make lemon sugar cookies, simply omit the coconut.
Lemon Coconut Cookies
1 stick butter, softened
3/4 cup sugar
2 tsp lemon zest
4 Tbsp lemon juice
1/2 tsp salt
1 2/3 cup flour
1/2 tsp baking soda
2/3 cup unsweetened coconut flakes
Preheat oven to 375 F
In a large mixing bowl, use an electric beater or mixing spoon to cream together the butter and sugar until smooth Add the egg, lemon zest, juice, and salt and mix thoroughly to combine. (Tip: using a food processor for these two steps is a lot easier)
In another large mixing bowl, combine the flour, baking soda, and 1/3 cup coconut flakes. Add the butter mixture and mix until a stiff cookie dough forms. Use a rounded tablespoon or cookie dough scoop to portion out dough into balls. Place the rest of the coconut flakes onto a small plate, and gently press one side of the dough balls to coat. Place cookie dough onto greased baking sheets, coconut-coated side up, about 2 inches apart.
Bake for 7 minutes, or until the edges look very lightly browned. Cool completely on the baking sheets.