Skip to main content

Enjoy San Joaquin Valley Living

Lemon Coconut Crinkle Cookies

Feb 28, 2020 11:00AM ● By Maci Manty

What's Cookin'

March  2020
Recipe and Photo by Maci Manty


Spring is a welcome season after dreary winter days. Nothing beats the colorful blooms and extra sunshine. These lemon coconut crinkle cookies are the perfect addition to the brighter days and are sure to bring extra joy into your life. They are soft, chewy and have the perfect balance of sweet coconut and tangy lemon flavor.  Enjoy

Lemon Coconut Crinkle Cookies


Makes: 3 dozen cookies 
Prep Time: 10 minutes 
Chill Time: 25 minutes
Bake Time: 8-9 minutes
Total Time: 1 hour 


Ingredients:
1 cup granulated sugar, plus 
¼ cup for rolling dough in 
1 large egg
1 egg yolk
½ cup salted butter, melted and cooled 
½ tsp. vanilla extract 
½ tsp. coconut extract 
¼ cup fresh squeezed lemon juice (about 2 lemons) 
1 T lemon zest 
2 cups flour
1 T cornstarch 
½ tsp. baking soda 
¼ tsp. salt 
½ cup sweetened coconut flakes 
½ cup powdered sugar (for rolling dough in) 


Directions:
STEP 1: Line two baking sheets with parchment paper or silicone baking mats.  

STEP 2: Melt butter and set aside to cool.

STEP 3: Grate and juice lemons; set aside. 

STEP 4: Combine flour, cornstarch, baking soda and salt in a medium bowl; set aside.

STEP 5: In a stand mixer or large bowl with a hand mixer, beat together 1 cup sugar, egg and egg yolk until combined, about 1-2 minutes. 

STEP 6: Add vanilla, coconut extract and melted butter, mixing well to combine.

STEP 7: Add in lemon juice and lemon zest, mixing well until fully incorporated.

STEP 8: Add in dry ingredients, mixing slowly until just combined (do not over mix). Slowly add in coconut flakes just until combined; dough will be very sticky. Cover and chill in the freezer for 25 minutes or in the refrigerator for 45 minutes. 

STEP 9: Preheat oven to 350 degrees F. Once dough is chilled, use a cookie scoop to scoop the dough, and roll each scoop in granulated sugar, then cover completely in powdered sugar. Place dough balls about two inches apart on lined cookie sheets and bake for 8-9 minutes. Cookies should look soft but feel set on the edges. Let cool on cookie sheets for 5 minutes before transferring to wire cooling rack. Once cooled, store at room temperature in an airtight container. 



Do you have a recipe you’d like Lana or Maci to make?
Please submit it to lana@enjoymagazine.net



Maci Manty is a self-taught baker, wife, mother and animal lover. Some of her favorite things include baking, taking pictures, hiking, paddle boarding at Whiskeytown Lake, bike rides and spending time with her family and pets. Follow her feed on Instagram @lovely_baking_co to see what she’s baking.