Lemon Coconut Wedding Cookies

White pillows of tender bites on a gilded plate are the perfect holiday confection.

Delicate Wedding Cookies are one of my favorite treats during the holidays. The pillow-like tender lemony dough dusted with confectioners sugar is so special. Now that my Meyer Lemon trees are loaded with fruit, I wanted to make something with the citrus. This cookie recipe is perfect.

This dough is just butter, flour, sugar, toasted coconut, lemon zest and extracts. No eggs, no nuts.

Beat the butter until fluffy, add in the sugar, vanilla and coconut extract. Fold in the flour, zest, lemon juice, salt and toasted coconut. Chill for 30 minutes.

Scoop out and roll into balls. Bake at 350 degrees until just golden. Do not overbake. Cool for 5 minutes on a wire rack. Roll in sifted confectioners sugar. Let set for a minute. Roll in sugar again.

Place in a glass jar tied with a ribbon and you have one gorgeous hostess gift or special treat for your next cookie exchange.

Enjoy!

Happy Holiday Baking!

Meyer lemons from my trees will make these cookies extra special
These extra special cookies can be assembled and baked in just over an hour.

Lemon Coconut Wedding Cookies

  • 1 cup unsalted butter, softened

  • 1/2 cup powdered (or icing) sugar

  • 1 tsp coconut extract

  • 1 tsp vanilla extract

  • 2 1/4 cup sifted all purpose flour

  • 2 TBSP lemon zest

  • 1 TBSP fresh lemon juice

  • 1/2 tsp kosher salt

  • 1 cup sweetened flaked coconut, toasted and cooled

  • 1 cup powdered sugar, sifted

Just barely toast the coconut.
This is one time the raw cookie dough doesn’t taste great. Once rolled in sugar- they sweeneted up dramatically.

Method- prep time 40 minutes, bake time 30 minutes

  • In a stand mixture with a whisk attachment, beat butter until fluffy. Add in, on low speed, the 1/2 cup of sugar, coconut and vanilla extracts beating well to combine. Add in flour, lemon zest, lemon juice and salt. Fold in toasted coconut. Cover and chill 30 minutes.
  • Pre heat oven to 350 degrees. With a small ice cream scoop, roll dough into 1″ balls. Place dough balls on a baking sheet lined with parchment paper.
    Bake at 350 for 15 to 20 minutes until the bottom of the cookies are lightly browned. Remove from baking sheet and transfer to a wire rack to cool for a few minutes.
  • Place sifted powdered sugar in a shallow dish. With a fork, roll warm cookies in sifted powdered sugar. Coat well. Let sugar set, then roll in sugar again.
    Store in a cool area in an air tight container.
Roll the chilled dough into small balls.

I use this parchment paper.

Bake the cookies until just barely browned.

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