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Lemon Coconut White Chocolate Cookies

Lemon Coconut White Chocolate Cookies: Tangy Bliss Awaits

These Lemon Coconut White Chocolate Cookies are a delightful blend of tangy lemon, creamy white chocolate, and chewy coconut, perfect for summer days.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • ½ cup Butter slightly chilled
  • 1 cup Granulated Sugar
  • 1 large Egg
  • ½ teaspoon Coconut Extract can be substituted with vanilla extract
  • 1 tablespoon Lemon Juice freshly squeezed
  • 1 tablespoon Lemon Zest from one lemon
  • 1½ cups All-Purpose Flour spooned lightly into the cup
  • ½ teaspoon Salt
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
For the Mix-Ins
  • 1 cup White Chocolate Chips
  • ½ cup Sweetened Shredded Coconut

Equipment

  • Stand mixer
  • baking sheets
  • parchment paper
  • spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a stand mixer, cream together the slightly chilled butter and granulated sugar for about 3 minutes.
  3. Mix in the egg, coconut extract, lemon juice, and lemon zest until combined.
  4. Gradually add all-purpose flour, salt, baking soda, and baking powder; fold until just combined.
  5. Fold in the white chocolate chips and shredded coconut.
  6. Scoop the dough onto baking sheets, spacing about 5-6 cookie balls apart.
  7. Bake for 12-15 minutes until edges are lightly golden and centers are set.
  8. Cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 80mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Chill butter and egg for best results. Measure flour carefully to avoid dry cookies. Store in an airtight container for up to 3-4 days or freeze for longer storage.

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