Description
These Lemon Coconut White Chocolate Cookies are a delightful combination of zesty lemon, tropical coconut, and sweet white chocolate. The perfect treat for any occasion!
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups (210 g) all-purpose flour
- 1/2 teaspoon (0.5 teaspoon) salt
- 1/2 teaspoon (0.5 teaspoon) baking soda
- 1/2 teaspoon (0.5 teaspoon) baking powder
Wet Ingredients:
- 1/2 cup (113.5 g) butter, slightly chilled
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1/2 tsp (0.5 teaspoon) coconut extract (can use vanilla)
- 1 tablespoon lemon juice (about half a lemon)
- 1 tablespoon lemon zest (about a whole lemon)
Mix-ins:
- 1 cup (180 g) white chocolate chips or chunks
- 1/2 cup (45 g) sweetened shredded coconut
Instructions
- Preheat oven: Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Mix butter and sugar: In a stand mixer, beat cold butter and sugar until light and fluffy.
- Add wet ingredients: Mix in the egg, coconut extract, lemon juice, and zest until smooth.
- Incorporate dry ingredients: Slowly mix in the flour, salt, baking soda, and baking powder until just combined.
- Fold in mix-ins: Gently fold in the white chocolate chips and shredded coconut.
- Scoop and bake: Scoop the dough into balls and place on baking sheets. Bake for 12-15 minutes until lightly golden.
Notes
- The butter and eggs should still be slightly chilled from the fridge for better results.
- Using coconut extract enhances the coconut flavor, but vanilla extract works well too.
- Measuring flour by weight (grams) is more accurate than volume (cups).
- Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
