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+ servings

Lemon Cookies with Toasted Coconut Frosting

Soft lemon cookies with toasted coconut frosting. You might want to make a double batch, these cookies always go quickly!

Ingredients
  

For the Lemon Cookies:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup unsalted butter at room temperature
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon juice

For the Toasted Coconut Frosting:

  • 1/2 cup unsalted butter at room temperature
  • 2 cups confectioners' sugar
  • 1 teaspoon coconut extract
  • 1 tablespoon coconut milk or regular milk
  • 1 cup toasted coconut for sprinkling on cookies

Instructions
 

  • Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
  • In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
  • Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg, vanilla, and fresh lemon juice. Mix until smooth.
  • Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
  • Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
  • While the cookies are cooling, make the Toasted Coconut Frosting. In a standing mixer, mix together butter and sugar. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add coconut extract and coconut milk. Beat on medium speed for 1 minute or until frosting is smooth and creamy. You may need to add a little more sugar or coconut milk, depending on your desired consistency.
  • Frost the cooled cookies with the coconut frosting. Sprinkle toasted coconut on top of each frosted cookies.
  • Note-store cookies in an air-tight container on the counter for up to 2 days.