Best 9 Coconut Lemon Drop Cookies Recipes

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Indulge in the culinary delight of coconut lemon drop cookies, a heavenly treat that combines the vibrant zest of lemon with the delicate sweetness of coconut. These delightful morsels offer a symphony of flavors and textures, sure to tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating these delectable cookies, providing you with a step-by-step recipe and helpful tips to ensure your baking endeavor is a resounding success. Get ready to embark on a culinary adventure as we delve into the world of coconut lemon drop cookies, transforming your kitchen into a haven of sweet aromas and irresistible flavors.

Here are our top 9 tried and tested recipes!

LEMON-COCONUT COOKIES



Lemon-Coconut Cookies image

Crispy on the outside and chewy on the inside--a lemon-coconut snickerdoodle cookie.

Provided by SCENT4U

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 40m

Yield 48

Number Of Ingredients 10

1 cup butter, softened
1 ½ cups sugar
2 eggs
1 tablespoon lemon juice
2 ½ cups flour
¾ cup dried unsweetened coconut
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon lemon zest
¼ teaspoon salt

Steps:

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

Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 69.2 mg, Sugar 6.4 g

LEMON COCONUT DROP SHORTBREAD COOKIES



Lemon Coconut Drop Shortbread Cookies image

These easy shortbread-style lemon coconut drop cookies are like buttery snowball cookies but with glaze instead of a confectioners' sugar coating. There's only 30 minutes of cookie dough chilling needed which makes this a quick cookie recipe.

Provided by Sally

Categories     Dessert

Time 1h

Number Of Ingredients 13

1 cup (80g) sweetened shredded coconut*
1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
3/4 cup (90g) confectioners' sugar
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1 teaspoon lemon zest
1 and 1/2 Tablespoons lemon juice
1/4 teaspoon salt
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1 cup (120g) confectioners' sugar (or more, as needed)
1 and 1/2 Tablespoons lemon juice
1 Tablespoon (15ml) milk
optional for garnish: shredded coconut, sprinkles, and/or lemon zest

Steps:

  • Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for next step.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners' sugar, vanilla extract, coconut extract, and lemon zest and then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the lemon juice, salt, coconut, and flour and beat on medium speed until combined. The dough may not come together at first, but keep mixing until it does. The cookie dough will be thick.
  • Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
  • Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
  • Bake the cookies until lightly browned around the bottom edges, about 14-15 minutes.
  • Allow the cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
  • Whisk all of the glaze ingredients together in a medium bowl. If desired, add more confectioners' sugar to thicken or more milk to thin out. Dip cookies in icing or drizzle on top. If desired, garnish with coconut, sprinkles, and/or lemon zest. If coated lightly, the icing will set after 2 hours.
  • Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.

LEMON COCONUT COOKIES



Lemon Coconut Cookies image

Crispy on the outside and chewy on the inside- the lemon flavor adds a new twist to the popular Snickerdoodles.This is from the Land O Lakes cookie book.

Provided by LizCl

Categories     Dessert

Time 20m

Yield 48 cookies

Number Of Ingredients 10

2 1/2 cups flour
1 1/2 cups sugar
3/4 cup coconut
1 cup butter, softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind

Steps:

  • Combine all ingredients. Beat at low speed until well mixed, 2 to 4 minutes.
  • Drop rounded teaspoonfuls of dough onto ungreased cookie sheets.
  • Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.

Nutrition Facts : Calories 93.9, Fat 5, SaturatedFat 3.3, Cholesterol 17.9, Sodium 75.8, Carbohydrate 11.6, Fiber 0.4, Sugar 6.4, Protein 1.1

COCONUT LEMON DROP COOKIES



Coconut Lemon Drop Cookies image

Was wanting to find a recipe that used lemon pudding and just couldn't find the right one that suited me, so I came up with this one on a whim. It smelled so yummy and the texture is tender and chewy. It is not overly sweet and the coconut adds a bit of crunch. Please try them and let me know what you think. Store in an airtight container.

Provided by NET10

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 35m

Yield 60

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 vanilla bean, split lengthwise and seeds scraped
2 eggs
½ teaspoon vanilla extract
¼ teaspoon lemon extract
2 cups all-purpose flour
1 cup unsweetened shredded coconut
1 (3.4 ounce) package instant lemon pudding mix
1 teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
  • Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
  • Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.

Nutrition Facts : Calories 74.9 calories, Carbohydrate 8.6 g, Cholesterol 14.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 86.3 mg, Sugar 3.7 g

LEMON DROP COOKIES



Lemon Drop Cookies image

After we'd visited at her house, my sister sent a "care" package for the trip home. Tucked inside were these delightful cookies. Crushed lemon drop candies and grated lemon peel lend to the refreshing taste. -Pat Zimmerman, Midland, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon zest
1-1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 97mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON COCONUT COOKIES



Lemon Coconut Cookies image

Make and share this Lemon Coconut Cookies recipe from Food.com.

Provided by Slocan cook

Categories     Drop Cookies

Time 35m

Yield 40 serving(s)

Number Of Ingredients 12

1 cup butter
1 cup granulated sugar
3 lemons (juice and zest)
1 cup shredded coconut
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 cup quick oats

Steps:

  • Preheat oven to 375 degrees Fahrenheit
  • Juice and zest lemons then set aside in separate bowls
  • In a large mixing bowl place butter and sugar together and let butter soften then cream both ingredients together until nice and smooth
  • Add lemon juice and zest slowly to creamed mixture and stir until most of the liquid has been absorbed by the butter (there will be remaining juice not absorbed)
  • Mix coconut in with creamed mixture until coconut is all mixed in with butter and sugar.
  • Add dry ingredients slowly to the mixture and stir until all the liquid has been absorbed and cookie dough can be dropped by a spoon on a cookie sheet.
  • Drop dough by teaspoonfuls 2 inches apart on cookie sheet lined with parchment paper.
  • Bake for 8 to 10 minutes depending on doneness and then remove from oven and wait for 5 minutes before removing from cookie sheet to wire rack to cool completely.

Nutrition Facts : Calories 102.5, Fat 5.7, SaturatedFat 3.7, Cholesterol 12.2, Sodium 96.3, Carbohydrate 12.5, Fiber 0.9, Sugar 6.2, Protein 1.2

COCONUT DROP COOKIES



Coconut Drop Cookies image

Cathy Wilson says her mom-Winnie Nash- added nutritional ingredients to recipes whenever she could. "Chock-full of nuts and oats, these crispy-chewy cookies are the perfect example," Cathy says.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5-1/2 dozen.

Number Of Ingredients 12

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sweetened shredded coconut
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts., Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 11-14 minutes or until golden brown. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 102 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 54mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

LEMON COCONUT COOKIES



Lemon Coconut Cookies image

Categories     Cookies     Mixer     Dessert     Bake     Kid-Friendly     Lemon     Coconut     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 64 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, softened
1/2 cup sugar
1 1/2 tablespoons freshly grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup sweetened flaked coconut, toasted and cooled
confectioners' sugar for sprinkling the cookies

Steps:

  • In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the zest, the vanilla, and the lemon extract. Add the flour and the salt, beat the mixture until it forms a dough, and stir in the coconut. Chill the dough for 1 hour, or until it is firm enough to handle. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
  • Preheat the oven to 300°F. Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly butter baking sheets. Bake the cookies in the middle of the oven for 25 to 30 minutes, or until they are pale golden, transfer them to racks, and sprinkle them generously with some of the confectioners' sugar. Let the cookies cool and dust them lightly with the remaining confectioners' sugar.

LEMON-COCONUT CREAM DROPS



Lemon-Coconut Cream Drops image

Distinctive cookies flavored with lemon, coconut and cream cheese - made using Betty Crocker® sugar cookie mix!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 36

Number Of Ingredients 10

1 bag (7 oz) flaked coconut (about 2 2/3 cups)
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 cup macadamia nuts, finely chopped
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
1 egg
1 tablespoon grated lemon peel
2 drops yellow food color
1 cup white vanilla baking chips (6 oz)
2 teaspoons vegetable oil

Steps:

  • Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.
  • In food processor, place coconut. Cover; process, using quick on-and-off motion, until finely chopped. In large bowl, mix coconut, cookie mix and 1/2 cup of the macadamia nuts. Set aside.
  • In medium bowl, beat cream cheese and butter with electric mixer on medium speed about 30 seconds or until smooth. Beat in egg, lemon peel and food color until well blended. On low speed, beat in coconut mixture until stiff dough forms.
  • On cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Bake 8 to 10 minutes or until edges begin to brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • Place baking chips and oil in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds until softened. Gently squeeze bag until chips are smooth; cut tiny tip off one corner of bag. Squeeze bag to drizzle over cookies. Sprinkle with remaining 1/2 cup macadamia nuts. Let stand until drizzle hardens, about 10 minutes.

Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 11 g, TransFat 1/2 g

Tips:

  • Use room temperature ingredients. This will help your cookies bake evenly and prevent them from spreading too much.
  • Don't overmix the dough. Overmixing can make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at the right temperature. The ideal temperature for baking coconut lemon drop cookies is 350°F. Baking at a higher temperature will cause the cookies to brown too quickly and become dry.
  • Don't overbake the cookies. Overbaking will make the cookies dry and crumbly. Bake the cookies just until they are set and the edges are just beginning to brown.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

The coconut lemon drop cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their sweet and tangy flavor and soft and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these coconut lemon drop cookies a try. You won't be disappointed!

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