These cookies are a delightful twist on the classic lemon cookie, featuring a zesty lemon flavor and a hint of coconut.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Ensure the butter is at room temperature for easier creaming.
Mix in the lemon zest and egg until well combined.
Fresh lemon zest provides the best flavor.
Gradually add the flour and baking powder to the wet ingredients, mixing until a dough forms.
Avoid overmixing to keep the cookies tender.
Fold in the shredded coconut evenly throughout the dough.
Shredded coconut adds a delightful texture to the cookies.
Shape the dough into 1-inch balls and roll them in powdered sugar to coat.
Rolling the dough in powdered sugar creates a lovely crackled appearance when baked.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Spacing the cookies ensures even baking and prevents them from sticking together.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set before moving them.
Serve the cookies once cooled and enjoy their delightful lemony flavor.
These cookies are perfect for sharing with friends and family.
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