Lemon-Coconut Cookies


Crispy on the outside and chewy on the inside--a lemon-coconut snickerdoodle cookie.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
48 cookies


  • 1 cup butter, softened

  • 1 ½ cups sugar

  • 2 eggs

  • 1 tablespoon lemon juice

  • 2 ½ cups flour

  • ¾ cup dried unsweetened coconut

  • 1 ½ teaspoons cream of tartar

  • 1 teaspoon baking soda

  • ½ teaspoon lemon zest

  • ¼ teaspoon salt


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.

  3. Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.

  4. Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.

Nutrition Facts (per serving)

95 Calories
5g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 95
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 17%
Cholesterol 18mg 6%
Sodium 69mg 3%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 1g
Vitamin C 0mg 1%
Calcium 4mg 0%
Iron 0mg 2%
Potassium 35mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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