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Coconut Lemon Drop Cookies

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"Was wanting to find a recipe that used lemon pudding and just couldn't find the right one that suited me, so I came up with this one on a whim. It smelled so yummy and the texture is tender and chewy. It is not overly sweet and the coconut adds a bit of crunch. Please try them and let me know what you think. Store in an airtight container."
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35 m servings 75
Original recipe yields 60 servings (5 dozen)


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
  3. Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
  4. Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.


  • Cook's Note:
  • I added a little colorful flair to these by rolling the dough into balls and dipping the into rainbow sprinkles for my boys.

Nutrition Facts

Per Serving: 75 calories; 4.3 8.6 0.8 14 86 Full nutrition

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