These coconut-coated lemon cookies are soft, tender, and bursting with bright citrus flavor. The cookies are made from a simple dough that’s delicately flavored with lemon zest and coated in a sweet, sticky apricot glaze before being rolled in shredded coconut. The result is a melt-in-your-mouth treat that’s light, fragrant, and perfect for any occasion. These cookies are easy to make with everyday ingredients and offer a delightful mix of textures—soft in the middle with a satisfying coconut crunch on the outside.
Why You’ll Love This:
You’ll love these cookies for their light and refreshing flavor, balanced perfectly with a hint of sweetness from the apricot glaze. The use of lemon zest adds a burst of fresh citrus, making these cookies a bright and enjoyable treat. The coconut coating not only gives them a beautiful appearance but also adds an extra layer of texture that complements the soft, buttery dough. Whether you’re making them for a special event, a cozy family gathering, or just to enjoy with a cup of tea, these cookies will quickly become a favorite.
Perfect Occasion:
These coconut-coated lemon cookies are perfect for any occasion, whether it’s a family gathering, holiday celebration, or simply as a sweet snack to brighten your day. They’re a great addition to dessert tables and can be made in advance, making them a convenient option for parties or get-togethers. Their light, fruity flavor makes them perfect for spring and summer events, but they’re enjoyable year-round!
Decoration Tips:
For a simple yet elegant presentation, arrange the cookies on a platter and dust them lightly with extra shredded coconut. You can also add a small drizzle of melted white or dark chocolate over the top for a decorative touch. If you want to add some color, try garnishing the cookies with a small piece of dried fruit, such as apricot or cranberry, on top before serving.
Ingredients:
For the Dough:
- 4 large eggs
- 200g sugar
- 200ml vegetable oil
- Zest of 1 lemon
- A pinch of salt
- 11g baking powder
- 550-600g all-purpose flour (depending on the size of the eggs and absorption of the flour)
For the Coating:
- 500g apricot jam
- 100ml water
- Approximately 200g shredded coconut
Instructions:
- Prepare the Dough:
- In a large mixing bowl, whisk together the eggs, sugar, and lemon zest until well combined and slightly frothy.
- Add the vegetable oil and stir until the mixture is smooth.
- Gradually sift in the flour, baking powder, and a pinch of salt, mixing after each addition. Add just enough flour to create a soft and malleable dough that isn’t sticky.
- Shape the Cookies:
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Roll the dough into small balls, about the size of a tablespoon (around 15g each). Place the dough balls onto the prepared baking tray, leaving some space between each one.
- Bake the cookies for about 10 minutes, or until the bottoms are golden and the tops are slightly firm. The cookies should remain pale on top.
- Prepare the Glaze:
- While the cookies are baking, gently heat the apricot jam and water in a small saucepan over low heat until the jam has melted and the mixture forms a smooth glaze.
- Once the cookies have cooled slightly, dip each one into the warm apricot glaze, allowing any excess to drip off.
- Coat with Coconut:
- Immediately roll the glazed cookies in shredded coconut, ensuring they are evenly coated on all sides.
- Let the cookies sit for a few minutes to allow the glaze to set and the coconut to adhere.
- Serve and Enjoy:
- Once cooled, the cookies can be served immediately or stored in an airtight container for up to two weeks.
Enjoy these delicious coconut-coated lemon cookies, a sweet and citrusy treat perfect for any occasion!
