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| Lemon Coconut Crinkle Cookies |
These are delicious, if I may say so myself. Lemon
and coconut is a great combination, and the ‘crinkles’ add nice crunch and
added sweetness.
Recipe source: Vanderbilt Wife
Ingredients
¼ cup butter, softened
1 cup sugar (I used ½ cup)
Juice and zest of one lemon
2 eggs
1½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup unsweetened, flaked coconut
Powdered sugar
Ingredients
1.
Cream butter, sugar, lemon zest, and eggs until smooth. Add lemon juice and
mix until combined
2.
In a separate bowl mix flour, baking powder, and salt.
3.
Add the flour mixture and coconut to the wet ingredients and mix until well
combined
4.
Chill dough for 1 hour, or freeze for 20 minutes
5.
Shape dough into 1-inch balls and roll in powdered sugar. Place on a
greased cookie sheet or one lined with parchment paper
6. Bake at 150°C / 300°F until edges are set,
around 15-20 minutes.
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| Lemon Coconut Crinkle Cookies |
