Coconut Flour Lemon Cookies Recipes

LEMON-COCONUT COOKIES

Lemon-Coconut Cookies image

Crispy on the outside and chewy on the inside--a lemon-coconut snickerdoodle cookie.

Provided by SCENT4U

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 40m

Yield 48

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 ½ cups sugar
2 eggs
1 tablespoon lemon juice
2 ½ cups flour
¾ cup dried unsweetened coconut
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon lemon zest
¼ teaspoon salt

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.
Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.
Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 69.2 mg, Sugar 6.4 g

COCONUT FLOUR LEMON COOKIES

Coconut Flour Lemon Cookies image

These are amazing keto-friendly cookies. So yummy, they are like little tea biscuits.

Provided by 1010rikku

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

½ cup butter, melted
½ cup granular sucralose sweetener (such as Splenda®)
1 ½ teaspoons lemon extract
½ teaspoon liquid stevia
¼ teaspoon sea salt
4 eggs
¾ cup coconut flour, sifted
2 tablespoons crushed raw almonds

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes.
Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly.
Bake in the preheated oven until edges are golden, about 15 minutes.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 6.3 g, Cholesterol 82.3 mg, Fat 10.7 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 114.5 mg, Sugar 0.2 g

LEMON COCONUT COOKIES

Lemon Coconut Cookies image

Make and share this Lemon Coconut Cookies recipe from Food.com.

Provided by Slocan cook

Categories Drop Cookies

Time 35m

Yield 40 serving(s)

Number Of Ingredients 12

Ingredients

1 cup butter
1 cup granulated sugar
3 lemons (juice and zest)
1 cup shredded coconut
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 cup quick oats

Steps:

Preheat oven to 375 degrees Fahrenheit
Juice and zest lemons then set aside in separate bowls
In a large mixing bowl place butter and sugar together and let butter soften then cream both ingredients together until nice and smooth
Add lemon juice and zest slowly to creamed mixture and stir until most of the liquid has been absorbed by the butter (there will be remaining juice not absorbed)
Mix coconut in with creamed mixture until coconut is all mixed in with butter and sugar.
Add dry ingredients slowly to the mixture and stir until all the liquid has been absorbed and cookie dough can be dropped by a spoon on a cookie sheet.
Drop dough by teaspoonfuls 2 inches apart on cookie sheet lined with parchment paper.
Bake for 8 to 10 minutes depending on doneness and then remove from oven and wait for 5 minutes before removing from cookie sheet to wire rack to cool completely.

Nutrition Facts : Calories 102.5, Fat 5.7, SaturatedFat 3.7, Cholesterol 12.2, Sodium 96.3, Carbohydrate 12.5, Fiber 0.9, Sugar 6.2, Protein 1.2

COCONUT LEMON COOKIES

Coconut Lemon Cookies image

These tropical cookies are a little chewy. It is best to take them out of the oven before they become over baked to keep them chewy. If you like them more crunchy, bake at 350°F for 15-20 minutes instead.

Provided by Pie Queen

Categories Dessert

Time 25m

Yield 30 serving(s)

Number Of Ingredients 6

Ingredients

3 ounces sugar
5 ounces self-raising flour
4 ounces Cool Whip (thawed)
1 teaspoon lemon juice
2 ounces desiccated coconut
1 ounce sliced almonds

Steps:

mix sugar, Cool Whip, flour and lemon juice together.
Take 1 tsp of the mix and drop in coconut. Cover the mix and roll into balls.
Place on cookie tray and press gently to flatten the dough balls.
Place an almond slice onto each cookie.
Bake for 15 minutes at 300°F.

Nutrition Facts : Calories 53.8, Fat 2, SaturatedFat 1.4, Sodium 66.4, Carbohydrate 8.4, Fiber 0.4, Sugar 4.5, Protein 0.8

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