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.

NET10

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
5 mins
total:
35 mins
Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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

75 calories; protein 0.8g; carbohydrates 8.6g; fat 4.3g; cholesterol 14.3mg; sodium 86.3mg. Full Nutrition
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