These cookies are super simple; they use very few ingredients and honestly make a great number of cookies per batch! What's not to love about them! If you missed us this morning for our live bake-along, you can still catch the replay on the Adelaide Bakes Facebook page. We covered all of my best cookie baking hints and tips https://www.facebook.com/AdelaideBakes/videos/5828531160521709.
You'll find the super simple recipe and method below.
I would love to know if you give these delicious cookies a go!
Lemon & Coconut Cookies
125 g soft unsalted butter
120 g castor sugar
Zest from a medium lemon
1 extra-large egg
50 g desiccated coconut
220 g plain flour
1 teaspoon baking powder
40 g fresh lemon juice
Approx. 1/2cup icing sugar
Extra lemon juice for the icing
Method: Preheat oven to 160C, and line 2 baking trays with baking paper or baking mats.
Soften the butter in the microwave if needed; the butter should be soft and spreadable, with a consistency similar to smooth peanut butter. Place the soft butter, sugar, vanilla, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2-3 minutes. The mixture should resemble a coarse paste. Stop the mixer and scrape down the sides of the bowl with a spatula, if needed. Add the egg and mix quickly to combine. The mixture may look curdled if the butter or egg is cold, this isn't an issue, and the dough will come together once the flour is added. You may need to scrape the bowl down one more time. Once the egg is combined, add the coconut and lemon juice and mix briefly until blended and the coconut is evenly distributed throughout the butter. Finally, add the baking powder and flour into the lemon, coconut, butter & egg mixture. Adding the flour in 2 additions makes it easier for the machine to incorporate. Scrape the bowl down one final time, and be sure to mix any dry parts into the dough. Using two teaspoons or a small ice cream scoop, scoop small amounts of dough onto a baking sheet. The dough can be left looking rustic or smoothed by rolling into a ball between floured hands. My cookies weigh approximately 25 - 27g each, and I achieved 19 cookies from one batch. Once all of the cookie dough has been rolled, you can use a floured fork to mark indents into the cookies. Bake cookies at 160C for 18 - 20 minutes. If your cookies are larger or smaller than mine, your baking time will vary. Smaller cookies may take 15 - 16 minutes, and larger cookies may take 20 - 22 minutes to bake. The baking cookies should smell delicious, look lightly golden on the edges, and feel set. You may need to rotate your baking tray halfway through the baking time to achieve even baking. If you're not certain your cookies are baked after the baking time, remove one cookie from the oven and break open, the cookie should feel soft and tender but set and look baked inside. Allow your baked cookies to cool before icing. Make the icing once the cookies are completely cooled. To make the icing, sieve the icing sugar into a mixing bowl and add lemon juice until smooth, pourable icing consistency is achieved. This can take 4-5 teaspoons of lemon juice. Drizzle over the cookies and allow the icing to set for 5-10 minutes before serving or storing. These cookies are delicious on the day they are made but will last 4-5 days in a sealed air-tight container in a cool, dry place.
I hope you love this easy rustic cookie recipe just as much as I do!