These cookies weren't snatched up as quickly as the chocolate brownies or cupcakes, but my son's teacher loved them and bought a small pile. The lemon and coconut make a perfect combination for spring. Try them, I think you'll love them too!
Lemon Coconut Easter Cookies
adapted from Two Peas and their Pod
2 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
2 Tbsp lemon zest (2 small lemons)
1 cup unsalted butter, at room temperature
1 large egg
1/2 tsp vanilla extract
1/2 tsp fresh lemon juice
1/2 cup unsalted butter or coconut oil, at room temperature
2 cups icing sugar
1 Tbsp coconut milk (or regular milk)
1 cup unsweetened shredded coconut
Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
In a large bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
Add butter to the large bowl and beat until light and fluffy. Beat in egg, vanilla, and lemon juice. Mix until smooth.
Slowly beat in flour mixture on low speed until blended. Gather dough into a ball and refrigerate for at least 30 minutes.
After dough has chilled, preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Divide dough into 3 parts, and begin rolling each section on a floured surface. Roll to approximately 1/4 inch thickness, and cut into desired shapes. Place on prepared baking pans. Bake for 13-15 minutes, or until slightly golden. Transfer to cooling racks to cool.
While the cookies are cooling , prepare the frosting. Combine butter or coconut oil, icing sugar, and milk. Beat until smooth. Adjust to your desired consistency using icing sugar or milk.
Frost cooled cooled cookies with icing, then dip each cookie into a bowl containing shredded coconut. Store cookies in an air-tight container on the counter for up to 2 days, or freeze for future use.
Yield: approximately 3 dozen cookies