Tender Lemon Coconut Shortbread Cookies
These tender lemon coconut shortbread cookies are perfectly crumbly with a subtle tropical zing, combining fresh lemon zest and shredded coconut in a buttery shortbread base. Quick and easy to make, they are a delightful treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 cups (250g) all-purpose flour
- 3/4 cup (60g) shredded unsweetened coconut
- Zest of 2 large lemons
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
- Optional: 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together 1 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3-4 minutes.
- Mix in 1 teaspoon vanilla extract and the zest of 2 large lemons.
- In a separate bowl, whisk together 2 cups all-purpose flour, 3/4 cup shredded unsweetened coconut, and 1/4 teaspoon salt.
- Gradually add the dry mixture to the butter mixture, stirring until just combined. Avoid overmixing.
- Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Flatten each ball gently with the bottom of a glass or your palm if desired.
- Bake for 18-22 minutes, until edges are lightly golden and centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Optionally dust with powdered sugar once cooled.
Notes
Use softened but cool butter for best creaming results. Chilling the dough is essential to prevent spreading and achieve tender texture. Measure flour carefully by scooping with a spoon and leveling with a knife. Fresh lemon zest is preferred for brightness. Slightly underbake cookies for a tender center. If kitchen is humid, add an extra tablespoon of flour to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 7
- Carbohydrates: 14
- Fiber: 1
- Protein: 1
Keywords: lemon cookies, coconut cookies, shortbread, tropical cookies, easy cookies, homemade cookies, lemon coconut shortbread