This recipe was inspired by a few of my favorite ingredients -- they ended up pairing together so nicely and created one delicious cookie! These are crispy on the outside but chewy on the inside. The white chocolate is such a compliment to the lemon and the coconut is very subtle.
Lemon Cookies with White Chocolate and Toasted Coconut
Source: Mag-Pie's & More original
Yields: approximately 50 cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
2 teaspoons fresh lemon juice
Zest of 1 Lemon
2 large eggs
2 cups white chocolate chips
1 cup toasted coconut
Directions
Preheat oven to 350 F. Line baking sheet with parchment paper. Spread coconut evenly on baking sheet and toast in oven for 7 to 10 minutes. Be careful not to burn! Remove from oven and set aside to cool.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar, lemon juice and lemon zest in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and coconut. Cover and refrigerate dough for at least 2 hours. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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