Ingredients
- All-purpose flour: 2 1/4 cups
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks)
- Granulated sugar: 1 1/2 cups
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Shredded sweetened coconut: 1 1/2 cups
- Lemon juice: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, baking powder, and salt.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the shredded coconut.
- Step 4: Drop by rounded tablespoons onto ungreased baking sheets.
- Step 5: Bake for 10-12 minutes, or until edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Step 6: To prepare the lemon glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
Notes
- Store these coconutty delights in an airtight container at room temperature for up to 3 days to keep them soft.
- A quick zap in the microwave (5-10 seconds) will slightly soften the cookies and intensify the coconut flavor.
- Serve these cookies with a tall glass of sweet tea for a truly Southern treat.
- For extra-tender cookies, be careful not to overmix the dough after adding the flour mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American