These lemon coconut white chocolate cookies combine all the tang that a lemon brings with the sweetness from both the coconut and white chocolate. It’s such a delighful spring and summer treat!
These lemon coconut white chocolate cookies started with my staple lemon cookie recipe that I've used for years, but taken up a notch with some coconut and white chocolate to make it an even better cookie. Every year when the weather starts to warm up and the flowers start to pop I crave all things lemon.
Other lemon recipes that are some of my favorites are Blackberry Lemon Bread, or easy Lemon Cooler Cookies that use lemonade powder for rolling, or Luscious Lemon Sour Cream Pie that we make a few times every summer.
WHY YOU WILL LOVE THESE COOKIES
BURSTING WITH LEMON FLAVOR- Using both fresh lemon juice and zest gives these cookies so much lemon flavor.
CRISPY EDGES AND CHEWY CENTER- My absolute favorite texture for a cookie is a little bit of the buttery crisp edge with the chewy, melt in your mouth center.
NO CHILLING REQUIRED- These cookies can be made in less than 30 minutes time!
- Butter- For these cookies you will actually want your butter to be cold.
- Egg- I like to take my egg out of the fridge when I take my butter out. It doesn't need to be room temperature for these cookies.
- Coconut Extract- I love using this to help give extra coconut flavor, but you are welcome to use vanilla if you prefer.
- Lemon juice and zest- If you're worried about getting enough juice from your lemon, toss it in the microwave for about 10 seconds and roll it around. This helps get the juices flowing.
- Flour- If possible, always weigh your flour so that you have the correct amount. If you don't have a scale scoop it out with a spoon so it doesn't compact too much.
- White Chocolate- I have used both chunks and chips for these cookies and they turn out great either way.
- Coconut- I use sweetened shredded coconut, but unsweetened would be fine too.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
STEP TWO: Place the cold butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.Add egg and mix on low until smooth, about 30 seconds. Beat in vanilla, lemon juice and zest.
STEP THREE: Slowly mix in flour, salt, soda and powder, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
STEP FOUR: Fold in white chocolate chips and coconut. Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these.
STEP FIVE: Place 5-6 cookie dough balls on your lined baking sheet. Bake the cookies for 14-15 minutes. You're looking for a nice light golden brown around the edges. Let them sit on then pan after baking to finish cooking slightly in the middle.
EXPERT BAKING TIPS
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
If your lemon doesn't seem to be very soft, simply microwave it for about 10 seconds and roll it around to help get the juices flowing.
Yes, these cookies are great as a lemon white chocolate cookie also. Simply omit the coconut flakes and use vanilla extract in the dough.
The main reason cookies turn out flat is that either the butter was too soft, or there wasn't enough flour in the dough.
No, greasing a cookie sheet isn't necessary for baking these cookies. But I do like to use parchment paper on my baking sheets because this does help the cookies from spreading.
STORING AND FREEZING
Lemon coconut white chocolate cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
OTHER POPULAR COOKIE RECIPES TO TRY
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Lemon Coconut White Chocolate Cookies
- ½ cup (113.5 g) butter slightly chilled
- 1 cup (200 g) granulated sugar
- 1 large egg
- ½ tsp (0.5 teaspoon) coconut extract can use vanilla
- 1 tablespoon lemon juice about half a lemon
- 1 tablespoon lemon zest about a whole lemon
- 1½ cups (210 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) baking powder
- 1 cup (180 g) white chocolate chips or chunks
- ½ cup (45 g) sweetened shredded coconut
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Place the cold butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and mix on low until smooth, about 30 seconds. Beat in coconut extract, lemon juice and zest.
- Slowly mix in flour, salt, soda and powder, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Fold in white chocolate chips and coconut.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these.
- Place 6-8 cookie dough balls on your lined baking sheet. Bake the cookies for 12-15 minutes. You're looking for a nice light golden brown around the edges. Let them sit on then pan after baking to finish cooking slightly in the middle.