The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
As soon as I set eyes on them, I knew they were going to be my favorite cookies ever. The lemon coconut drop shortbread cookies were dazzling, with a delicately sweet and tart flavor that was perfect for the warm summer weather.
I brought a batch of them to my friend’s house for her birthday, and even her skeptical husband Nibbles couldn’t help but love them. As we ate them, we talked about all the different places we would go and all the different things we would do once the summer sun set.
We were both excited and nervous, knowing that the cookie jar was only half-full for the summer. We made plans to go to the beach and explore new neighborhoods, and to take hikes in the mountains.
And then, suddenly, the summer came to an end.
We were both sad to say goodbye to our friends and our favorite summer adventures, but we knew that we would have them forever in our memories. And, even though summer is over, we can still enjoy a batch of lemon coconut drop shortbread cookies any time we want.
What are lemon coconut shortbread cookies?
Lemon coconut shortbread cookies are a soft, cakesy cookie with a sweet, chewy center and a crispy, sugar-coated exterior. They are naturally sweet, with a delicate citrus flavor and a hint of coconut. They are a delicious and versatile cookie, perfect for any occasion.
How do I make lemon coconut shortbread cookies?
To make lemon coconut shortbread cookies, you will first need to preheat your oven to 340 degrees Fahrenheit. Then, in a bowl, you will need to mix together 1 cup (2 sticks) of unsalted butter, 2 cups of granulated sugar, 2 large eggs, 2 teaspoons of pure vanilla extract, 1 cup of all-purpose flour, and 1 teaspoon of baking powder. Once the ingredients are mixed together well, you will then add 2 cups of fresh lemon juice, 1 cup of shredded coconut, and a pinch of salt. Lastly, you will scoop the dough evenly into mounds on a baking sheet lined with parchment paper, and bake for 16-20 minutes, until the cookies are golden brown and crunchy on the outside but still soft and chewy on the inside.
Do I have to use all-purpose flour in these cookies?
No, you can also use whole wheat flour in these cookies if you want. However, whole wheat flour will result in a chewier cookie that may not be as cake-like in texture. Ultimately, it is up to you which flour you use in these cookies – all-purpose flour, whole wheat flour, or a mixture of both will taste great.
Do lemon coconut shortbread cookies contain sugar?
Yes, these cookies do contain sugar. However, sugar is only used as a sweetener and to help create the cake-like texture. In addition, the shredded coconut also contains sugar, so these cookies are not “sugar-free.”
Are these cookies gluten-free?
Yes, these cookies are gluten-free. However, if you are following a gluten-free diet, you may want to check the ingredients list to make sure that the flour used is gluten-free.
Can these cookies be stored in an airtight container for longer?
Yes, these cookies can be stored in an airtight container for longer. However, be sure to eat them soon – they will 2 last in an airtight container for up to 2 days.