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Lemon Coconut Drop Cookies

A pile of golden rigatoni bake cookies topped with shredded coconut on a patterned plate.
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Bright, tropical drop cookies with lemon zest and sweet coconut. These no-chill cookies are quick to make and perfect for cookie boxes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded sweetened coconut
  • 1/2 cup powdered sugar (for dusting, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the shredded coconut.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. If desired, dust the cooled cookies with powdered sugar.

Notes

  • For a stronger lemon flavor, you can add 1 tablespoon of lemon extract to the dough.
  • These cookies are best stored in an airtight container at room temperature for up to 3 days.
  • You can substitute unsweetened coconut for a less sweet cookie, but you may need to adjust the sugar in the cookie dough.

Nutrition

Find it online: https://delishsymphony.com/rigatoni-bake-cookies/