Lemon Coconut Biscuits Recipes

LEMON-COCONUT COOKIES

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.

LEMON COCONUT BISCUITS

Steps:

• Preheat oven to 180 degrees celsius (fan-forced). Line 2 large baking trays with baking paper and set aside.
• Cream the caster sugar, butter and grated lemon zest well until pale and creamy.
• Add the eggs one by one, beating each time.
• Add the self-raising flour and desiccated coconut and beat until combined.
• Place tablespoonfuls of the mixture onto the prepared baking trays (leaving a 4-5 cm gap between each biscuit to allow for spreading) - see notes.
• Bake for 15 minutes or until lightly golden. Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
• Meanwhile, to make the glaze, place the icing sugar, lemon juice and lemon zest into a microwave safe bowl and stir. Add the butter.
• Melt in the microwave for 1 minute on 50% power. Stir again to mix well. Place the lemon icing into the fridge to firm up slightly.
• Spread the glaze over the completely cooled biscuits and sprinkle over extra desiccated coconut and grated lemon zest.
• Store in an airtight container at room temperature for up to 1 week (or freeze for up to 1 month).
• Preheat oven to 180 degrees celsius (fan-forced). Line 2 large baking trays with baking paper and set aside.
• Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat 2-3 more times, or until pale and creamy.
• With the blades turning on Speed 4, add the eggs one by one through the MC hole.
• Add the self-raising flour and desiccated coconut and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat until well combined.
• Place tablespoonfuls of the mixture onto the prepared baking trays (leaving a 4-5 cm gap between each biscuit to allow for spreading) - see notes.
• Bake for 15 minutes or until lightly golden. Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
• Meanwhile, to make the glaze, place the icing sugar, lemon juice, lemon zest and butter into a clean Thermomix bowl. Mix for 10 seconds, Speed 4.
• Melt for 1 minute, 80 degrees, Speed 2.
• Place the lemon icing into the fridge to firm up slightly.
• Spread the glaze over the completely cooled biscuits and sprinkle over extra desiccated coconut and grated lemon zest.
• Store in an airtight container at room temperature for up to 1 week (or freeze for up to 1 month).

LEMON COCONUT DROP SHORTBREAD COOKIES

Steps:

• Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for next step.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners' sugar, vanilla extract, coconut extract, and lemon zest and then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the lemon juice, salt, coconut, and flour and beat on medium speed until combined. The dough may not come together at first, but keep mixing until it does. The cookie dough will be thick.
• Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
• Bake the cookies until lightly browned around the bottom edges, about 14-15 minutes.
• Allow the cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
• Whisk all of the glaze ingredients together in a medium bowl. If desired, add more confectioners' sugar to thicken or more milk to thin out. Dip cookies in icing or drizzle on top. If desired, garnish with coconut, sprinkles, and/or lemon zest. If coated lightly, the icing will set after 2 hours.
• Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.

LEMON COCONUT COOKIES

Steps:

• Combine all ingredients. Beat at low speed until well mixed, 2 to 4 minutes.
• Drop rounded teaspoonfuls of dough onto ungreased cookie sheets.
• Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.

LEMON COCONUT COOKIES

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.