Lemon Coconut White Chocolate Cookies Recipe

If you love the combination of tangy citrus, chewiness, and a whisper of tropical sweetness, these Lemon Coconut White Chocolate Cookies are about to become your next baking obsession. Bursting with bright lemon zest, indulgent white chocolate, and a dreamy coconut aroma, every bite feels like a getaway to a sunny beach—no passport required!

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Ingredients You’ll Need

You’ll be amazed at how a few simple pantry and fridge staples, plus some fresh lemons, create magic in these cookies. Each ingredient plays an essential role in building flavor, structure, and that dreamy soft-and-chewy texture—no complex steps, just pure joy!

• Butter (slightly chilled): Using butter that’s just out of the fridge ensures thick, pillowy cookies with a satisfying bite.
• Granulated Sugar: Sweetens the dough and helps create those irresistibly crisp edges.
• Large Egg: Gives structure and a bit of richness, binding everything together.
• Coconut Extract (or vanilla): Adds a fragrant coconut essence—swap for vanilla if needed, but coconut really makes these cookies sing.
• Lemon Juice & Lemon Zest: The duo behind that mouthwatering zing, with zest providing intense aroma and juice adding brightness.
• All-Purpose Flour: The backbone of the dough, keeping everything tender but sturdy.
• Salt: Just a hint to balance the sweetness and lift the flavors.
• Baking Soda & Baking Powder: This pair gives the cookies a perfect lift and tender crumb.
• White Chocolate Chips (or chunks): Pockets of creamy sweetness that melt into citrusy, coconut-studded dough.
• Sweetened Shredded Coconut: For chewy texture, tropical flavor, and flecked beauty in every bite.

Variations

One of the best things about this Lemon Coconut White Chocolate Cookies recipe is how easy it is to tailor to your mood, pantry, or dietary needs. Don’t be afraid to put your own spin on these—there’s plenty of room for creativity!

• Use Vanilla Extract: If you’re out of coconut extract, vanilla brings a lovely background flavor that works beautifully with lemon and white chocolate.
• Add Chopped Macadamias: For extra crunch and an even more tropical twist, stir in a handful of chopped macadamia nuts with the chips.
• Gluten-Free Swap: Substitute a reliable 1:1 gluten-free flour blend if you need a gluten-friendly batch—no one will know the difference!
• Dark or Milk Chocolate: Not a fan of white chocolate? Try milk or even dark chocolate chips for a new flavor experience.

How to Make Lemon Coconut White Chocolate Cookies

Step 1: Prepare Your Baking Sheets

Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper. This little step sets you up for easy cleanup and guarantees your cookies won’t stick.

Step 2: Cream the Butter and Sugar

Place the slightly chilled butter and granulated sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high for about 3 minutes, until the mixture is pale and fluffy—this is essential for that light, tender crumb Lemon Coconut White Chocolate Cookies are known for.

Step 3: Add the Egg and Flavors

Mix in the egg on low just until smooth, scraping down the bowl as needed. Then add your coconut extract (or vanilla), fresh lemon juice, and all that lovely lemon zest. You’ll smell the sunshine already!

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Slowly mix this into the wet ingredients—stop mixing the moment you still see a few flour streaks. This ensures your cookies stay soft and don’t get tough.

Step 5: Fold in the Goodness

With a spatula, gently fold in the white chocolate chips and sweetened shredded coconut. Don’t overmix—just enough to distribute the chips and coconut for that beautiful texture in every Lemon Coconut White Chocolate Cookie.

Step 6: Scoop and Bake

Use a large cookie scoop (about 3 tablespoons) to portion the dough onto your prepared sheets, leaving space between each one. Bake for 12–15 minutes, just until their edges look light golden and the centers still seem slightly soft—they’ll finish up as they cool on the pan and stay deliciously chewy inside.

How to Serve Lemon Coconut White Chocolate Cookies

Garnishes

Give your Lemon Coconut White Chocolate Cookies a finishing touch by sprinkling a little extra lemon zest or a pinch of shredded coconut over the tops right after baking. It not only looks gorgeous but intensifies all those sunny, fresh flavors.

Side Dishes

These cookies absolutely shine alongside an afternoon cup of hot tea, a chilled glass of lemonade, or a frothy coconut latte. For dessert platters, pair them with fresh berries or a citrus fruit salad for even more zing!

Creative Ways to Present

For a special occasion, stack the cookies and tie them with baker’s twine or arrange on a platter with lemon slices and edible flowers. Sandwich a swirl of coconut or lemon ice cream between two cookies for a summer treat, or crumble them over yogurt and fruit for a breakfast parfait with a twist.

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Coconut White Chocolate Cookies fresh by storing them in an airtight container at room temperature for up to 5 days. They stay soft and chewy, and their citrusy aroma only gets better after a day or two!

Freezing

Both the cookie dough and baked cookies freeze beautifully. Scoop out dough balls, freeze on a tray, and then store in a freezer bag for up to 2 months—bake straight from frozen with a minute or two added to the bake time. Or freeze baked cookies airtight and thaw when you crave a sunshine-filled snack.

Reheating

To recapture that just-baked magic, warm cookies for a few seconds in the microwave or a couple minutes in a low oven. The white chocolate gets gooey again and your kitchen will smell like you just pulled out a fresh batch!

FAQs

Final Thoughts

Let’s be honest: there’s something magical about opening a tin and smelling the bright, sunny aroma of Lemon Coconut White Chocolate Cookies. If you’re looking to add a little joy and a lot of flavor to your next baking session, grab those lemons and get mixing! You’ll be surprised how quickly these cookies disappear—and how often friends and family beg for the recipe.

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