No, I haven’t died — I’ve simply been MIA for the last three and a half weeks. I chose family over posting, plain and simple.
My husband’s business has taken off — an amazing blessing — but it also means he’s traveling much more. For stretches of the month I’ve found myself running the household solo with six kids, which has kept me very busy.
Please forgive my absence. Consider this post my peace offering. I’m learning to adjust to this new family rhythm, and I hope to give you more regular attention soon. Thanks for sticking around 🙂
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Lemon Coconut Cookies
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Print Recipe
Yield: 5 dozen 1x
Ingredients
Scale
- 1 C butter, room temperature
- 1 C sugar
- 1 C light brown sugar
- 2 eggs
- 1 Tb grated lemon zest
- 2 Tb fresh lemon juice
- 3 1/2 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 C toasted coconut
Instructions
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Beat the butter with both sugars on high until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition and scraping the bowl as needed. Mix in the lemon zest and juice.
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Stir in the flour, baking soda, toasted coconut, and salt. Mix just until combined—do not overmix.
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Divide the dough into three equal portions. Shape each portion into a log about 12 inches long using wax paper, then chill for about 8 hours.
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Preheat the oven to 350°F (175°C). Slice each chilled log into 1/2-inch rounds and arrange them on baking sheets. Bake for about 11 minutes, then transfer to wire racks to cool.
- Author: Carole
Nutrition
- Serving Size: 2 cookies
- Calories: 231
- Sugar: 16g
- Sodium: 106mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 29mg