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Winnipeg Free Press - PRINT EDITION
Lemon coconut cookies
Lemon coconut cookies
A perfect cookie for teatime, this is an old favourite from Helen Pitura.
Lemon coconut cookies
200 g (7/8 cup) butter, softened
375 ml (1/1/2 cups) white sugar
2 eggs
grated rind and juice of 1 lemon, about 15 ml (1 tbsp) rind and 60 ml (1/4 cup) juice
250 ml (1 cup) sweetened coconut
500 ml (2 cups) all-purpose flour
5 ml (1 tsp) baking soda
pinch salt
In a medium bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and lemon rind and coconut. In a small bowl, whisk together flour, baking soda and salt. Add to butter mixture and mix just until blended. Chill in fridge for 2 hours. Preheat oven to 160 C (325F). Roll dough in small balls, about 2 cm (3/4 in), or drop by teaspoon onto greased cookie sheets, leaving at least 5 cm (2 in) between cookies. Bake for 13-18 minutes or until edges start to crisp and turn light golden.
Tester's notes: This is a very thin, delicate cookie, with a lovely subtle taste and some of the crispy-chewy texture of a coconut macaroon. The 2-hour chilling time is necessary for working with the sticky dough. (If it becomes too soft while you are making cookies, just stick it in the freezer for a minute or two.) And you need to keep the dough balls small and allow lots of room because these cookies really spread.
Republished from the Winnipeg Free Press print edition December 19, 2011 D1
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