Coconut Lemon Crisps 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

LEMON COCONUT BITES

Lemon Coconut Bites image

The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter, cubed
4 large eggs, room temperature
1-1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup sweetened shredded coconut

Steps:

In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT CRISPS

Coconut Crisps image

These are a thin crispy cookie. This recipe was in an old English recipe book and I tweaked to make my own. So quick and easy. It takes minutes to get into the oven . Makes about 30 cookies

Provided by Jennifer S

Categories Cookies

Time 25m

Number Of Ingredients 6

Ingredients

3/4 c self rising flour
1 c sugar
1 egg, beaten
1 tsp vanilla
1/2 c butter, melted
1/2 c toasted coconut

Steps:

1. preheat oven to 350
2. Toast coconut in pan for a few seconds, just until slightly brown tips (optional)
3. Mix flour and sugar together, I whisk together instead of sifting. Gradually beat in egg, Add vanilla and then melted butter. You can refrigerate if dough gets too soft
4. Form into small balls, roll in toasted coconut. Put on parchment lined or greased baking sheet, well-paced apart. These really spread. I use a little more then a teaspoon for each cookie
5. Bake for 10-15 minutes, unitl lightly browned and firm to touch

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