Lemon Coconut Drop Shortbread Cookies Recipes

COCONUT LEMON DROP COOKIES

Coconut Lemon Drop Cookies image

Was wanting to find a recipe that used lemon pudding and just couldn't find the right one that suited me, so I came up with this one on a whim. It smelled so yummy and the texture is tender and chewy. It is not overly sweet and the coconut adds a bit of crunch. Please try them and let me know what you think. Store in an airtight container.

Provided by NET10

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Time 35m

Yield 60

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 cup white sugar
1 vanilla bean, split lengthwise and seeds scraped
2 eggs
½ teaspoon vanilla extract
¼ teaspoon lemon extract
2 cups all-purpose flour
1 cup unsweetened shredded coconut
1 (3.4 ounce) package instant lemon pudding mix
1 teaspoon baking soda
½ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.

Nutrition Facts : Calories 74.9 calories, Carbohydrate 8.6 g, Cholesterol 14.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 86.3 mg, Sugar 3.7 g

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