Lemon Coconut Drop
Shortbread Cookies

  • Recipe by: Sally's Baking
  • Total Time: 1 hour
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes

Lemon Coconut Drop Shortbread Cookies are like snowball cookies but with glaze instead of a powdered sugar coating. They are buttery and light with a tender, yet crumbly shortbread-style texture. Top with smooth lemon glaze plus a garnish of coconut or sprinkles to make a beautiful two-bite cookie.

FinalProduct


Ingredients

  • 1 cup sweetened shredded coconut
  • 1 cup unsalted butter
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 ¼ cups all-purpose flour

Equipment

  • Mixer
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Cooling rack
  • Whisk
  • Measuring Cup


Instructions

  1. Finely chop or pulse the sweetened shredded coconut so the pieces are smaller.
  2. In a mixer with paddle: beat softened butter about 1 minute until smooth.
  3. Add powdered sugar, vanilla, coconut extract, and lemon zest; beat until combined. Scrape bowl.
    4. first
  4. Add lemon juice, salt, the chopped coconut, and flour; mix until a thick dough comes together (it may look crumbly at first—keep mixing).
  5. Cover the bowl and chill the dough 30 minutes (up to 3 days). If chilled longer than ~2 hours, let it sit out 30 minutes before rolling.
  6. Heat oven to 350°F. Line baking sheets with parchment or silicone mats.
    7. third
  7. Roll dough into 1-Tablespoon balls and set 2 inches apart. If dough seems crumbly, keep rolling—warmth of hands helps it bind.
  8. Bake 14–15 minutes, until the bottoms are just lightly golden.
  9. Cool on the sheet 5 minutes, then transfer to a wire rack. Let cookies cool completely before glazing.
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