I made these coconut-lemon cookies last night to bring to a friend’s house for supper, but wasn’t sure how they would turn out because it was a new recipe, and, let’s be honest, I didn’t exactly follow it anyway. You know, maybe life would be more predictable if I followed instructions, but that just isn’t the way I fly. I like surprises.
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) butter
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- zest of 1 large lemon
- juice of one large lemon
- 1/2 cup grated coconut
- extra sugar for rolling cookies
- Preheat oven to 350 degrees
- Stir/sift together the flour, baking soda, baking powder, and salt and set aside.
- In another bowl, cream together the butter and sugar. (If you’re a poor med student like me and don’t have a mixer, just cut your butter into Tbs-size chunks and smoosh it with a fork, mixing it with the sugar until it’s all well-combined).
- Add egg, vanilla, lemon juice, and zest and mix well. (If you’re lacking a grater/zester, as I am, hold the lemon over the mixing bowl and scrape the heck out of it with a serrated knife. Be careful not to zest your thumb. I speak from experience).
- Add coconut and mix well.
- Mix in dry ingredients.
- Pinch off ping-pong ball sized pieces of dough and roll them in sugar. Place on a lightly greased cookie sheet, about two inches apart.
- Bake for about 12 minutes, until set and just starting to brown on the edges.
Now, while you’re off baking delightful things, I’m going to go practice drawing carbohydrate structures. Beta-D-glucose, anyone?