Lemon Coconut Cookies

Name: Lemon Coconut Cookies
Prep time: 40 min
Cook time: 14 min
Total time: 54 min
Yield: 8 cookies
Ingredients: 1 egg white (medium egg); 60 g sugar (¼ cup + 1 tbsp); zest of 1 organic lemon; some freshly ground vanilla; 1 pinch of salt; 60 g shredded coconut (¾ cup); 30 g all-purpose flour (¼ cup); about 30 g shredded coconut (⅓ cup)

Soft coconut cookies with a delicate hint of lemon - lightly crisp on the outside, soft and moist on the inside, and wonderfully aromatic.

Servings

8 cookies

Cook Time 14 minutes

Ingredients

1 egg white (medium egg)
60 g sugar (¼ cup + 1 tbsp)
zest of 1 organic lemon
some freshly ground vanilla
1 pinch of salt
60 g shredded coconut (¾ cup)
30 g all-purpose flour (¼ cup)

For Rolling
about 30 g shredded coconut (⅓ cup)

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Directions

1
Preheat the oven to 170°C (340°F), top and bottom heat. Line a baking tray with parchment paper.
2
Lightly whisk the egg white until slightly frothy.
3
Rub the sugar and lemon zest together, then mix with the vanilla, salt, and egg white.
4
Add the shredded coconut and all-purpose flour, then mix until a soft, slightly sticky dough forms.
5
Chill the dough for 15-20 minutes.
6
Shape 8-9 balls (about 20-22 g each) and roll them in the shredded coconut.
7
Place them on the prepared baking tray and bake for 14-16 minutes, until the tops are lightly golden.
8
Let the cookies cool completely on the baking tray. If desired, sprinkle a few toasted coconut flakes over the cookies before serving.

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FAQ

Lemon Coconut Cookies Questions

How do you know when these cookies are actually done?

You're looking for lightly golden tops after 14 to 16 minutes at 170°C - the centers will still feel soft, but that's exactly right. Let them cool completely on the tray, since they firm up as they sit and pulling them off too early can cause breakage. Trust the color more than a toothpick test here.

Can you use a whole egg instead of just the egg white?

This recipe is built around egg white only, which keeps the dough light and helps the cookies hold their shape while baking. Adding the yolk would bring extra fat into the mix and likely leave you with a flatter, greasier cookie. Save the yolk for something else and stick with just the white here.

How should you store the cookies once they've cooled?

Pop them into an airtight container once they're completely cool, and keep them at room temperature. The shredded coconut in the dough helps them stay nice and chewy for a few days. Just make sure they're fully cooled first, or you'll trap steam and end up with soggy tops.

Can you prep the dough ahead and bake later?

Yes, the dough only needs 15 to 20 minutes chilling before shaping, but you can easily let it rest longer, covered in the fridge, if you want to bake later that day. This actually makes rolling the sticky dough into balls a bit easier. Just bring it back to a scoopable consistency before shaping if it's been chilling for a while.

What's the most common mistake people make shaping the balls?

Going off-script on size is the big one - stick close to 20 to 22 g per ball so they bake evenly in the 14 to 16 minute window. Another common slip is not pressing the coconut coating on firmly enough, so it falls off during baking instead of forming that nice golden crust. A little extra pressure when rolling really pays off here.

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