Lemon Coconut White Chocolate Cookies
These lemon coconut white chocolate cookies combine all the tang that a lemon brings with the sweetness from both the coconut and white chocolate. It's such a delighful spring and summer treat!
Ingredients
- ▢½ cup 113.5 g butter slightly chilled
- ▢1 cup 200 g granulated sugar
- ▢1 large egg
- ▢½ tsp 0.5 teaspoon coconut extract can use vanilla
- ▢1 tablespoon lemon juice about half a lemon
- ▢1 tablespoon lemon zest about a whole lemon
- ▢1½ cups 210 g all-purpose flour
- ▢½ teaspoon 0.5 teaspoon salt
- ▢½ teaspoon 0.5 teaspoon baking soda
- ▢½ teaspoon 0.5 teaspoon baking powder
- ▢1 cup 180 g white chocolate chips or chunks
- ▢½ cup 45 g sweetened shredded coconut
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Place the cold butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and mix on low until smooth, about 30 seconds. Beat in coconut extract, lemon juice and zest.
- Slowly mix in flour, salt, soda and powder, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Fold in white chocolate chips and coconut.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these.
- Place 6-8 cookie dough balls on your lined baking sheet. Bake the cookies for 12-15 minutes. You're looking for a nice light golden brown around the edges. Let them sit on then pan after baking to finish cooking slightly in the middle.
Notes
The butter and eggs should still be slightly chilled from the fridge. I try to let them sit out for about 15 minutes before I begin my cookie making! The chilled butter will help hold these cookies together more.
Using the coconut extract helps to give a coconut flavor to the dough. But if you don't have that these are really good with vanilla extract also.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Store these cookies in an airtight container to keep fresh. Nutrition: Calories: 296kcal
Carbohydrates: 40g
Protein: 3g
Fat: 14g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 39mg
Sodium: 257mg
Potassium: 83mg
Fiber: 1g
Sugar: 27g
Vitamin A: 264IU
Vitamin C: 1mg
Calcium: 48mg
Iron: 1mg
Using the coconut extract helps to give a coconut flavor to the dough. But if you don't have that these are really good with vanilla extract also.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Store these cookies in an airtight container to keep fresh. Nutrition: Calories: 296kcal
Carbohydrates: 40g
Protein: 3g
Fat: 14g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 39mg
Sodium: 257mg
Potassium: 83mg
Fiber: 1g
Sugar: 27g
Vitamin A: 264IU
Vitamin C: 1mg
Calcium: 48mg
Iron: 1mg