Shortbread does not have to be dry, crumbly or boring! In fact, these are just the opposite. I wanted to try a new cookie recipe to include in my annual holiday cookie giveaway and I was specifically looking for something non-chocolate and I stumbled upon these lemon coconut shortbread drop cookies. As someone who is not a fan of coconut unless it’s in a piña colada, I loved these and I hope you’ll give them a try! Please note that you need to refrigerate the dough before baking (like all shortbread).
Yield: I forget, someone make these and let me know!
Ingredients (cookies):
1 cup sweetened shredded coconut, pulsed in a food processor or chopped
1 cup unsalted butter, room temp
3/4 cup powdered sugar
1 tsp vanilla
1 tsp coconut extract
1 lemon, zest and 1 1/2 tbsp juice
1/4 tsp salt
2 1/4 cup flour
Ingredients (glaze):
1 cup powdered sugar
1 1/2 tbsp lemon juice
1 tbsp milk
Optional garnish: shredded coconut, sprinkles
Directions (cookies):
Using a mixer, beat butter on medium speed until smooth and creamy, about 1 minute. Add sugar, vanilla extract, coconut extract, and lemon zest and beat until combined. Add the lemon juice, salt, shredded coconut and flour and beat until combined. Keep mixing until a dough forms. Dough will be thick. Cover tightly and refrigerate for 30 minutes or up to 3 days. If chilling for 2+ hours, take it out of the fridge about 30 minutes prior to rolling into balls otherwise it will be too hard. Use the heat of your hands if needed. When ready, preheat oven to 350 and line a baking sheet with parchment paper. Taking about 1 tbsp of dough, roll it into a ball and place on parchment paper. Cookies won’t spread much. Bake until cookies are lightly golden, about 14-15 minutes. Careful not to over bake. Let the cookies sit on the sheet for 5 minutes before transferring to a cookie rack to cool.
Directions (glaze):
Comine all ingredients in a small bowl and whisk until combined. Add more sugar or milk to adjust consistency. Drizzle over baked cookies and immediately top with shredded coconut or sprinkles, otherwise the glaze will harden and toppings won’t adhere.
Recipe from Sally’s Baking Addiction.
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