“Hey lemon cookie, you’re the zest.”
If you have spent any amount of time on my blog, you would have noticed I love all things lemon and citrusy. For me, Lemon resembles this caption of ‘Sunshine Everywhere’! The sweet little yellow tangy fruit has abundant uses along with its many benefits.
I wouldn’t bore you with all that stuff. But I would tell you this, if you are not using lemon zest in your baking, you are missing out on major look, smell and taste affects it gives you. Trust me on this.
Personally, I like to use lemon zest in every single baking product. And let me pass on a tip while we are discussing ‘The Lemon!’. Once I know I am going to use the lemons in any recipe, I quickly zest the lemons and save it. If I am using fresh lemon zest, that’s fine. Otherwise I simply freeze the zest.
For me, its like yellow gold for cookies and cakes. The frozen zest is still fresh and its readily available to be used immediately. I have seen some people freeze lemon zest and lemon juice in ice cube trays and use those for iced tea. Brilliant….Agree?
Coming to our current recipe, this is yet another easy recipe to have in your arsenal. Especially with summer ahead, and citrus fruits like Oranges and Lemons being bountiful – making the cookies in few minutes with sweet and tangy end of the citrus is absolute pleasure to enjoy after long walks or with Iced teas.
And coconut brings the summer to your living room. What more can you ask. They also work very well with Iced teas like this Butterfly Pea tea. Do give them a try and let me know what you think.
Its pretty easy to whip them up in few minutes and serve to little kids (and even adults) with this recipe. Better yet, get those tiny little hands to work with you make and bake with you. Fun-Fun!
Mix up the ingredients in the order suggested in the recipe card below.
Roll on the parchment paper. Cut desired shapes. I went with cute flowers and butterflies. Bake them off. No need to let them sit in the fridge.
Line 2 cookie sheets with parchment paper. Gently lift the cookies and place them on the prepared sheets.
Bake for 10-12 mins until golden brown. Let cool on Cookie sheets for 5-10 mins before moving to wire racks to cool completely.
For the frosting, add confectioners sugar in a bowl, add the lemon zest if using. Add 1 tbsp of hot water slowly to make it frosting like consistently. I was in the mood for purple and pink colors. But, its really up to you.
Spread it on the cookies, add sprinkles, chocolate, rose petals….really anything you like and let it set completely. Enjoy!!!!
If you are a super tangy person like me, you can add the lemon zest to frosting too. I am sure it will be super duper yummy.
Coconut Lemon Zest Cookies
Easy Cookies to make and enjoy with Iced Tea.
- 1 1/4 cup Flour
- 1/2 cup Butter
- 2 tsp dried coconut flakes
- 1/2 cup sugar
- 1 tbsp Lemon zest
- 1 egg yolk
- 1/4 tsp salt
- 1 tsp Vanilla extract.
- In a Kitchenaid bowl, add the butter and sugar and beat well until light and fluffy.
- Scrape the sides, add lemon rind, coconut flakes, egg yolk, salt and mix one more time.
- Finally add the flour and mix well.
- Roll on the parchment paper. Cut desired shapes. I went with cute flowers and butterflies. No need to let them sit in the fridge.
- Line 2 cookie sheets with parchment paper. Gently lift the cookies and place them on the prepared sheets.
- Bake for 10-12 mins until golden brown. Let cool on Cookie sheets for 5-10 mins before moving to wire racks to cool completely.
- For the frosting, add confectioners sugar in a bowl, add the lemon zest if using. Add 1 tbsp of hot water slowly to make it frosting like consistently.
- Spread on the cookies and let it set completely. Enjoy!!!!
IF you enjoy this post, please don’t forget to share, comment and connect!
3 thoughts on “Coconut Lemon Zest Cookies”
These are all so beautiful! AND, without a doubt, delicious as well.
They look tasty and decorative