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Coconut Lemon Shortbread Cookies: A zesty treat to savor!

Coconut Lemon Shortbread Cookies

Coconut Lemon Shortbread Cookies are a delightful combination of zesty lemon and rich coconut, perfect for a sweet treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/2 cup shredded coconut
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Mix in the lemon zest and lemon juice.
  4. Gradually add the flour, shredded coconut, and salt, mixing until just combined.
  5. Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
  6. Flatten each ball slightly with the bottom of a glass.
  7. Bake for 12-15 minutes or until the edges are lightly golden.
  8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For a stronger lemon flavor, add more lemon zest.
  • Store cookies in an airtight container for up to a week.
  • These cookies can be frozen for up to three months.

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