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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Coconut Cookies Recipe

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This recipe for Lemon Coconut Cookies is from THE MARAIA & CONFREDA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lemon Coconut Cookies

1 stick Soften Butter
2 cups Sugar
4 Eggs
Zest of 2 Lemons* (About 4 Tsp)
3 cups Flour
4 tsp. Baking Powder
¼ tsp Salt
1 Large Bag of Sweeten Coconut Flakes
2 tbls Lemon Extract
Confectionary Sugar
Directions:
Directions:
HEAT OVEN TO 350º. Blend butter, sugar in large bowl until well blended, add lemon zest . Add eggs and lemon extract to mixture. In a separate bowl, mix flour, baking powder & salt. Gradually add to lemon mixture. Stir in coconut. Put cookie dough in plastic wrap and refrigerate at least 4 hours or overnight, Log shape works best. This recipe will make two logs.
Shape cookie into 1-inch balls (about the size of a walnut but I use my 2 tbls scoop) Roll cookie in confectionery sugar. Place at least 2 inches apart on parchment lined cookie sheet. Bake 15-18 minutes on the second rack in oven until edges are set and cookie is a lightly golden on bottom. Cookies will spread, so make sure you only put about a dozen on each cookie sheet. Immediately remove from cookie sheet to wire rack. Cool completely
Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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