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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 40 |
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A tangy lemon cookie that has chewy coconut to make a good cookie for snack time or lunch. Ingredients:
1 cup butter |
1 cup granulated sugar |
3 lemons (juice and zest) |
1 cup shredded coconut |
1 cup all-purpose flour |
1 cup whole wheat pastry flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ginger |
1 teaspoon cinnamon |
1 cup quick oats |
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Juice and zest lemons then set aside in separate bowls
3. In a large mixing bowl place butter and sugar together and let butter soften then cream both ingredients together until nice and smooth
4. Add lemon juice and zest slowly to creamed mixture and stir until most of the liquid has been absorbed by the butter (there will be remaining juice not absorbed)
5. Mix coconut in with creamed mixture until coconut is all mixed in with butter and sugar.
6. Add dry ingredients slowly to the mixture and stir until all the liquid has been absorbed and cookie dough can be dropped by a spoon on a cookie sheet.
7. Drop dough by teaspoonfuls 2 inches apart on cookie sheet lined with parchment paper.
8. Bake for 8 to 10 minutes depending on doneness and then remove from oven and wait for 5 minutes before removing from cookie sheet to wire rack to cool completely.
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