Sunday, August 4, 2013

Lemon Coconut Crinkle Cookies Recipe

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

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

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.

Lemon Coconut Crinkle Cookies


  1. Mmm, what a sweet mouthful your cookies would make.

  2. I agree. A wonderful combination!

  3. Great looking cookies. Love lemon and coconut!

  4. Looks great-- I make the chocolate crinkle cookies all the time, but haven't thought to try other flavors!

    1. This is the first time I tried non-choc crinkle. Glad I did

  5. The cookies look light, delicate and perfectly crinkled. I am sure lemon and coconut worth perfectly together (though I haven't tried this combination yet).

  6. Lemon and coconut make such a great pair so I know these crinkle cookies have to be wonderful!! They look so good.

  7. Crinkle cookies are adorable.

  8. Glad you enjoyed the recipe. - Jessie

  9. I just made these lemon coconut cookies today--they are fabulous! And you are right, they only need 1/2 a cup of sugar, thanks for the tip.

  10. it's a great desert recipe, will try it this afternoon


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