Lemon coconut cookies

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This article was published 19/12/2011 (5135 days ago), so information in it may no longer be current.

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.

Alison Gillmor
Writer

Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.

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