Lemon Coconut Crinkle Cookies
"Soft and chewy cookies with the perfect balance of sweet coconut and tangy lemon flavor!"
-- @lovely_baking_co


Prep time 35mins
Cook time 9mins
Serves or Makes: 3 dozen cookies


  • 1 1/ 4 cups granulated sugar, divided
  • 1 egg
  • 1 egg yolk
  • 1/ 2 cups melted and cooled salted butter
  • 1/ 2 teaspoons vanilla extract
  • 1/ 2 teaspoons coconut extract
  • 1/ 4 cups fresh squeezed lemon juice
  • 1 tablespoons lemon zest
  • 2 cups flour
  • 1 tablespoons cornstarch
  • 1/ 2 teaspoons baking soda
  • 1/ 4 teaspoons salt
  • 1/ 2 cups sweetened coconut flakes
  • 1/ 2 cups powdered sugar


  • Step 1

    Line two baking sheets with parchment paper or silicone baking mats. Melt butter, set aside to cool. Grate and juice lemons, set aside. Combine dry ingredients: flour, cornstarch, baking soda, salt in a medium bowl, set aside.

  • Step 2

    In a stand mixer or large bowl with a hand mixer beat together 1 cup sugar, egg and egg yolk until combined about 1-2 minutes. Add vanilla, coconut extract, and melted butter, mixing well to combine. Add in lemon juice and lemon zest mixing well until fully incorporated.

  • Step 3

    Add in dry ingredients mixing slowly until just combined- do not over mix. Slowly add in coconut flakes just until combined; dough will be very sticky! Cover and chill in the freezer for 25 mins or in the fridge for 45 mins.

  • Step 4

    Preheat oven to 350* F. Once dough is chilled, use a cookie scoop to scoop the dough and roll each scoop in 1/4 cup granulated sugar then cover completely in powdered sugar. Place dough balls about two inches apart on lined cookie sheets and bake for 8-9 minutes. Cookies should look soft but feel set on the edges. Let cool on cookie sheets for 5 minutes before transferring to wire cooling rack. Once cooled, store at room temperature in an airtight container.