John Myers
Lemon Coconut Cookies
The perfect lemon coconut cookies recipe with a picture and simple step-by-step instructions.
- 1 Pc. Organic lemon
- 60 g Margarine or softened butter
- 65 g Sugar
- 1 pinch Salt
- 1 Pc. Egg
- 125 g Flour
- 75 g Desiccated coconut
- 60 g Powdered sugar
- Wash the lemon with hot water, dry it and grate the peel finely. Mix with margarine, sugar and salt for a few minutes with the whisk of the hand mixer on the highest setting until foamy. Add the egg and keep stirring. Finally stir in the flour briefly on a low level.
- Pour the dough into a freezer bag and cut off a point about 1 cm in size. Place the desiccated coconut on a flat plate. Sprinkle the dough on each one as long strips. Roll carefully so that the sticks are covered all around with coconut. Chill for about 30 minutes.
- Preheat the oven to 180 degrees (or fan oven 160 degrees). Cut the sticks into equal pieces with a knife or scissors. Bake on a baking sheet lined with baking paper in the middle of the oven for about 12-14 minutes until golden yellow.
- Remove, use the baking paper to put on a wire rack to cool down. Mix about 2 – 3 tablespoons of lemon juice with the powdered sugar and pour into a freezer bag. Cut off a point and use it to cover the cookies in strips.
- Alternatively, you can use lime instead of lemon. Then I would have either a large or two small limes. For approx. 40 – 45 pieces you can simply double the amount of ingredients (except for the pinch of salt, of course ;-)) and use two medium-sized lemons instead of one lemon.
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