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Ingredients
- 1 3/4 cups + 2 tablespoons sifted all-purpose flour
- 3/4 cup sweetened shredded coconut
- 1 teaspoon fresh lemon zest
- 3/4 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup (8 tablespoons) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- Lemon Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 2 cups confectioners' sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon milk
- 1 teaspoon fresh lemon zest, plus additional for decorating
Preparation
Step 1
COOKIES
In a blender or food processor, place the coconut and chop into smaller flakes
In a large bowl, whisk together the flour, shredded coconut, lemon zest, baking powder and salt.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 5 minutes.
Add the egg and beat until well incorporated.
Mix in the lemon juice and vanilla.
Gradually add the dry ingredients and mix until just blended.
Wrap dough on plastic wrap and flatten into a rectangle. Refrigerate for one hour.
Preheat oven to 375 degrees F.
On a well-floured surface, rollout 1/2 of the dough to 1/4-inch thick while refrigerating the remaining half.
Using a 3-inch round cookie cutter, cut out the cookies and place onto a baking sheet.
Bake for 10 - 12 minutes until edges are lightly golden.
Allow to cool on baking sheet for 5 minutes before transferring to a wire rack.
Cool completely before frosting.
LEMON CREAM CHEESE FROSTING
In a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
Gradually add the confectioners' sugar and one teaspoon of lemon zest
Add the lemon juice and mix well.
Pour in the tablespoon of milk and beat until smooth.
Frost the cookies, and top with additional lemon zest.
Allow frosting to set.