Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest (about 2 lemons)
- 3 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
Feel free to swap the all-purpose flour for a gluten-free blend if needed, and if you’re feeling adventurous, try adding a pinch of cardamom for a subtle spice note. My abuela taught me that cooking is about adapting and making each recipe your own!
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step brings back memories of my siblings and I eagerly awaiting abuela’s creations, noses practically glued to the oven glass.
- In a large bowl, cream together the softened butter and sugar until light and fluffy — this should take about 3 minutes with an electric mixer. The mixture should be pale and creamy, a sign that it’s ready for the next step.
- Mix in the lemon zest, lemon juice, and vanilla extract, allowing the flavors to marry beautifully. This citrusy aroma always transports me to sunny afternoons spent in my childhood backyard.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Remember, overmixing is the enemy of a tender cookie!
- Gently fold in the shredded coconut until evenly distributed throughout the dough. The coconut adds a delightful texture that I’ve adored since I first tasted it in my abuela’s desserts.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International