Lemon Coconut Biscuits Recipes

LEMON COCONUT COOKIES

Steps:

• Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large bowl, beat together granulated sugar, egg, and egg yolk until well-combined.
• Add melted coconut oil and vanilla; stir well to combine.
• Stir in lemon juice and lemon zest.
• Stir in flour, corn starch, baking soda, and salt; mix until just incorporated.
• Add coconut, and stir until just combined.
• Using a medium cookie scoop (1 ½ tablespoons), scoop dough.
• Roll dough balls in powdered sugar, and then place dough balls on prepared baking sheets about 2 inches apart.
• Bake for 8-10 minutes, or until middle is set and edges are set. Centers should look soft and underdone.

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 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.

COCONUT LEMON CRISPS

Steps:

• Cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-in. cutter plus a smaller cutter so the center is cut out of each cookie. , Place 1 in. apart on lightly greased baking sheets. Brush egg white over cookies with cutout centers; sprinkle with coconut. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. , For filling, in a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon juice. Cool to room temperature without stirring., Spread a teaspoonful of filling on the bottom of each solid cookie; place coconut topped cookie over lemon filling. Store in the refrigerator.

LEMON COCONUT BITES

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.

COCONUT FLOUR LEMON COOKIES

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.

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.

LEMON COCONUT COOKIES

Steps:

• In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the zest, the vanilla, and the lemon extract. Add the flour and the salt, beat the mixture until it forms a dough, and stir in the coconut. Chill the dough for 1 hour, or until it is firm enough to handle. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
• Preheat the oven to 300°F. Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly butter baking sheets. Bake the cookies in the middle of the oven for 25 to 30 minutes, or until they are pale golden, transfer them to racks, and sprinkle them generously with some of the confectioners' sugar. Let the cookies cool and dust them lightly with the remaining confectioners' sugar.