Lemon-Coconut Cookies

Lemon-Coconut Cookies Crispy on the outside and chewy on the inside–a lemon-coconut snickerdoodle cookie.

Ingredients

Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 20 mins

    TOTAL : 40 mins

    SERVING : 48

    YIELD : 48 cookies

  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.

  • Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.

  • Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.

Per Serving: 95 calories; protein 1.1g; carbohydrates 11.7g; fat 5g; cholesterol 17.9mg; sodium 69.2mg.