Lemon Cookies with Toasted Coconut Frosting
Prep Time
10 mins
Rating
0 out of 5 stars
(0)
Ingredients
22 cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter, at room temperature
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice
- For the Toasted Coconut Frosting:
- 1/2 cup unsalted butter, at room temperature
- 2 cups confectioners' sugar
- 1 teaspoon coconut extract
- 1 tablespoon coconut milk or regular milk
- 1 cup toasted coconut for sprinkling on cookies
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
Step 2
Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
Step 3
In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
Step 4
Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg, vanilla, and fresh lemon juice. Mix until smooth.
Step 5
Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
Step 6
Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooling racks. Cool completely.
Step 7
While the cookies are cooling, make the Toasted Coconut Frosting. In a standing mixer, mix together butter and sugar. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add coconut extract and coconut milk. Beat on medium speed for 1 minute or until frosting is smooth and creamy. You may need to add a little more sugar or coconut milk, depending on your desired consistency.
Step 8
Frost the cooled cookies with the coconut frosting. Sprinkle toasted coconut on top of each frosted cookie.
Step 9
Note: Store cookies in an air-tight container on the counter for up to 2 days.
Step 10
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Chef's notes
The lemon cookies are soft, tender, and bursting with lemon flavor. The toasted coconut frosting adds a delightful touch, making them a hit at gatherings.
Consider making a double batch as these cookies tend to disappear quickly.
