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!
INGREDIENT NOTES
- 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.
FAQ
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.
FREEZING
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
Raspberry White Chocolate Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Lemon Coconut White Chocolate Cookies
Ingredients
- 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
Instructions
- 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.
Emily
Can’t wait to make these! Thanks!
Rebecca
These are absolutely delicious. I added some sliced almonds and some flake salt on top. So good!! Thank you!!
brooke
Thank you so much Rebecca! I am so glad you liked them, and love the idea of the almonds on top. And of course you know how I feel about salting my cookies!;)
Allison Watson
These cookies scream summer! I eat them frozen and they are so yummy.
Rhonda
These are delicious and perfect for summer and a cup of coffee.
brooke
Yay!! Thank you so much for trying them!
Tressa
Just made these, and used GF flour, but holy moly these are incredible! The flavor combination comes through amazingly in these cookies!
Amanda
I have made these 5x already for 5 different gatherings because they were so good! I added coconut on top and a little fleur de sel on top prior to baking. Wonderful spring/summer cookie recipe that comes together quickly!
brooke
Thank you so much Amanda!! I am so happy to hear that you love them as much as I do!!
Jamie
So easy and so yummy! I love all things lemon, thanks for a great recipe!
brooke
Thanks for trying them! I'm so happy you loved them!!
Carol
Great recipe! So glad I tried them! Sure to be a favorite! Thanks for sharing!
brooke
Thank you Carol! So happy you loved them!
Bekah
Made these twice in one weekend! Everyone loved them and said they tasted like they came from a bakery — Almost like white chocolate chip macadamia nut but better.
Sandy
These were fantastic! Such a great mix with the lemon and coconut together! Thanks for a great new recipe to add to my rotation!
Dayna Mattsson
My youngest loves both lemon and white chocolate things. So I couldn’t wait to try these. She loved them and so did I. I will be doubling the recipe next time so we have more. Thank you Brooke for another yummy treat!
Shayna Louk
I’ve made this for office friends and they are begging me to make more! So delicious!
brooke
Thanks Shayna!! So glad everyone loved them! xx
Kallie
These are AMAZING. If you don’t like lemon flavoured desserts, you’ll like these. And if you like lemon flavoured desserts, you won’t want anything but these. A staple in our family now!
Nicole
I was sure about this combination but it is brilliant! Super tasty. Shared the recipe with my mom and she loved them too
brooke
So glad you both loved them! They are such a simple and flavorful cookie. Thanks Nicole!
Nicole
I wasn’t sure about this combination but it is brilliant. These cookies are simple to make and so tasty.
Davis family
We keep these in the freezer to have on hand at all times. They are delightful.
Tara
Lemon and coconut are one of my favorite combos, and these nailed it! Delicious!
Katy
These are delicious! They are chewy and crunchy. The lemon and coconut extract bring these from a sugar cookie flavor to fresh and flavorful. 😋
Marisa
One of my favorite flavor combinations!! I made them 2 days in a row because they got eaten so fast!!! Love love love these!
Kim
Absolutely the best! Look no further, this is the perfect spring/ summer cookie.
Hillary
So fresh and zingy! Not too sweet... just right! The coconut makes it!! These cookie dough balls also freeze well unbaked and then I pop some them in the oven when I want/need to make some fresh cookies.
Kim
I am not seeing the gram measurements. Is it bc I am on my phone? Ps still my favorite cookie
brooke
I'm so sorry I am just seeing this now. You click on the metric button at the top of the recipe and it will convert it for you!
Sarah M.
Made these tonight for an event and they were stellar! Such an expected little twist with the lemon. Loved!
Ali
Yummy!
Katharine K Szlabonyi
These melt in your mouth!
Michele
These are my new favorite cookie! Thanks for posting this delicious recipe!
Kris O
Do you think this recipe would work in a bar form? I love the flavor profile, but bars stay fresher in SW Florida with our heat and humidity. They look amazing!
brooke
I haven't tried, so I'm technically not sure. But my guess would be yes. If you try them please come back and let me know!
Kendell
These were amazing! And I love how you can click 2X and it doubles it for you. Also, thank you for putting it into grams as well! Definitely will be on rotation!
Melissa Palka
Excellent summer cookies. Have made them twice already and they’ve been a hit! They also freeze well and not too hard, so they can be eaten straight from the freezer. I personally liked the results better when I refrigerated the dough for a couple of hours before baking.
brooke
Thank you so much Melissa!! They really are the ultimate summer cookie!
Amanda Richards
I made these for a friend that is a lemon cookie connoisseur and she LOVED them !
J
Great combination of the three favors, none over powered the others. Used 2 tablespoon measure, 12 minutes, cookies are still big and baked 22 cookies. Thank you for the recipe, friend wanted coconut, lemon and chocolate in a cookie.
Plan on saving recipe and baking again. Maybe a new Christmas cookie.
God bless.
Monica B
Tried these wonderful cookies today. Only thing I did different was to add 4oz. of Sea Salt Macadamia Nuts. Loved the recipe!
Monica B
Loved this recipe. I added 4 oz. of Sea Salt Macadamia Nuts. The recipe is a keeper.
Brooke Homec
Yum!! I need to add the nuts next time I make them!!
Kim
These were such a hit! Such a unique cookie! Everyone loved it!
Katie
Would these be too salty w flaky salt on top? I love your recipes since most are salty sweet so I was thinking of doing that to these but maybe there’s a reason you didn’t do it for this one??
Brooke Homec
These would be great with salt on top! I salt every single one of my cookies because I love the balance!
bailey
perfect treat for lemon lovers
Bonnie
Three of my favorite flavors in a perfect cookie!!! Love, love, love!!!!
Thank you for this recipe.
Brooke Homec
I'm so happy to hear that! These are a favorite of mine.. nothing beats lemon for me!
Monica B.
Love these cookies. I baked for 16 minutes. I also, added 6 oz of macadamia nuts. Great recipe! Thanks for sharing
Brooke Homec
yay!! and love the addition of the nuts! sounds extra amazing!!