Lemon Coconut Cookies

You can serve these tasty cookies as singles or stack and fill them for a fun summer treat! –Mellyn 

Yield: About 2 dozen filled cookies

The Cookie:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 cup coconut
  • 2 Tablespoons nonfat dry powdered milk
  • 1/2 teaspoon salt
  • 1/2 tsp baking powder
  • 1 teaspoon baking soda
  • 1/3 cup oil
  • 5 Tablespoons lemon juice
  1. Combine all dry ingredients and blend until well combined.
  2. Add oil and lemon juice and mix.
  3. Drop by the teaspoonful onto a cookie sheet. (I use a small cookie scoop for this)
  4. Flatten with the bottom of a glass, dipped in flour.
  5. Bake at 375 degrees for 6-8 minutes.
  6. Cool and frost with Lemon Frosting (below).
Lemon Frosting:
  • 1/2 cup shortening
  • 2 cups powdered sugar
  • 3 teaspoons lemon extract
  • 1 teaspoon lemon juice
  • 1 Tablespoon water
  • 2 drops yellow food coloring (optional)
  1. Mix shortening and powdered sugar together in a mixer.
  2. Add lemon extract, lemon juice and water, and whip until light and fluffy.
  3. Add yellow food coloring, if desired.
  4. Frost cooled cookies individually or put frosting between two cookies like a sandwich.
  5. Eat!

 

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