Description
These Lemon Coconut Drop Shortbread Cookies are buttery, tender, and bursting with fresh lemon zest and sweet coconut. Lightly crisp at the edges and soft in the center, they are simple to make and perfect for tea time, holidays, or everyday treats.
Ingredients
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- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest, finely grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Gradually add flour and salt, mixing just until combined.
- Fold in the shredded coconut gently.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, or until edges are lightly golden and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust lightly with powdered sugar and serve.
Notes
- Chill the dough for 20 minutes if it feels too soft before baking.
- Use freshly grated lemon zest for the brightest flavor.
- Do not overmix after adding flour to keep the texture tender.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg