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If you love one-bowl, no-mixer, cookies with crisp edges and chewy centers, raise your hand. Hello, Lemon Coconut Sugar Cookies!
Wondering if your long-lost friend, that crazy cooking girl from The Café Sucre Farine has disappeared off the face of the earth? I don't blame you one bit. She hasn't disappeared permanently, just has been in the midst of the whirlwind. Scott and I are relocating from Raleigh, where we've lived for the past 37 years, to the mountains of North Carolina, near Asheville. We are back and forth between the two homes until we close on the Raleigh house in mid-August. Our personal belongings (including kitchen equipment) is divided between the two places and, on top of that, the mountain house is still without internet. Consequently, there hasn't been a lot of time and/or ability for cooking and blogging. I did manage, however, to make several batches of these super easy, super delicious Lemon Coconut Sugar Cookies last week. And when everyone fell in love after the first bite, I knew I had to share this recipe with you!
Let the kids loose with this easy cookie recipe!
In addition to making 11 trips to Asheville (4 hours from Raleigh) in the past few months, we've also had the pleasure of spending sweet time with our children and grandchildren. A few of the grandkids spent last week with us, and I had a wonderful assistant with these Lemon Coconut Sugar Cookies, our second oldest granddaughter, Elle.
Actually, in all fairness, I should probably call myself the assistant - Elle did most of the work in this baking endeavor. Either way, we had lots of fun together and she declared that these cookies were most "definitely blog-worthy" (the highest accolade possible at The Café kitchen).
Café Tips for making these Lemon Coconut Sugar Cookies
- Unlike most cookie recipes, you want to start with cold butter for these Lemon Coconut Sugar Cookies. You will partially melt the butter in the microwave (or on the stovetop). This is what makes it a one-bowl, no-mixer recipe. The butter has to be slightly liquid, but not completely melted, to create the right consistency for scooping and baking.
- These Lemon Coconut Sugar Cookies include the finely grated zest from two lemons. I use my Microplane zester/grater for this. It's a wonderful, inexpensive tool to have for zesting any kind of citrus; and it also works well for chocolate, garlic, ginger and more.
- Once the lemons are zested, go ahead and squeeze out all the juice. Zested citrus dries out quickly and you don't want to waste that delicious juice. You'll only need a tablespoon for the cookies, but lemon juice can be frozen for future use.
- If you like your cookies with crisp edges and chewy interiors, be careful to not overbake them. Remove them from the oven right when the edges are slightly golden (about 13-15 minutes). If you like your cookies crisp all the way through, bake them a few minutes longer.
- I like to use a cookie scoop for consistent size cookies. It makes scooping up the dough super quick and easy. I have a selection of different sized scoops so I can make small, medium or large cookies.
- The recipe calls for Demerara or Turbinado sugar to roll the balls of dough in before baking. These are both coarse sugars which give the cookies a little extra crunch. Feel free to use regular sugar if you don't have or can't find either of the coarser sugars. Demerara and Turbinado sugars can be found in most larger grocery stores in the same section as the granulated sugar.
Check out seasonal recipes we've posted in the past in July...
1 year ago - 10-Minute Summer Berry Galette
2 years ago - My Favorite Trick for Summer Herbs
3 years ago - Lemon, Garlic, and Rosemary Chicken Skewers
If you love one-bowl, no-mixer, cookies with crisp edges and chewy centers, raise your hand. Hello, Lemon Coconut Sugar Cookies!
- ½ cup Demerara, Turbinado or raw sugar for rolling
- 1 cup cold butter
- 1 ½ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla
- finely grated zest from two medium-size lemons
- 1 tablespoon fresh lemon juice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 cups flour
- 1 cup sweetened shredded coconut
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Preheat oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup. Pour ½ cups Demerara or Turbinado sugar in a shallow bowl. You can use regular granulated sugar if you can't find Demerara or Turbinado. See Café Tips above.
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Place butter in a microwave-safe medium-large bowl and microwave on high power until partially melted, about 45 seconds. (see Café Tips above).
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Remove from microwave and add the 1 ½ cups sugar. Stir until well blended then add egg, lemon zest, lemon juice, and vanilla. Stir again until the egg is completely incorporated.
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Sprinkle baking soda, baking powder, salt, flour, and coconut over the top of the butter mixture and stir just until all of the flour is incorporated. Be sure to check the bottom of the bowl to make sure all flour is mixed in.
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Scoop up the dough (I use a cookie scoop) into roll 2 tablespoon balls and roll them in the Demerara or Turbinado sugar. Place sugared balls on the prepared baking sheet, spacing approximately 2 inches apart.
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Bake for 13-15 minutes or until just barely golden at the edges. Don't overbake. Allow to cool on the pan for 2-3 minutes then transfer to a wire rack to cool completely.
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Store in an airtight container.
See Café Tips (above in post) for further instructions and tips.
Adapted from Real Housemoms.
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Angela says
I just made these and they are DELICIOUS and super easy. I slightly underbaked them for 13 minutes as per the instructions and they came out perfectly slightly crisp on the edges and soft in the middle. Will definitely make these again. Thanks for sharing!
Chris Scheuer says
Yay!! So happy you enjoyed them, Angela! Thanks so much for sharing your results.
Marilyn says
Cookies turned out great! I would also try not rolling in sugar but drizzling with a lemon glacé instead for stronger lemon taste.
Chris Scheuer says
Thanks, Marilyn! So happy you enjoyed them!
tanima says
HEllo,
the recipe seems attractive, just that I don't eat egg and would like to make it eggfree coconut cookie, so what do I replace egg with?
Chris Scheuer says
Hi Tanima, I am not an egg-free cook so I'm sorry to say I can't advise you on this. But I know there are lots of blogs out there that specialize in restricted diets.
Anj Cov says
Egg Substitute:
https://www.pccmarkets.com/taste/2013-03/egg_substitutes/
I just ran to the store to grab 2 lkemons this recipe looks ssooooosooosos good! Will update on the "YUMMY" factor.
THANX Chris!!!!!
Chris Scheuer says
Enjoy!
Debbie levy says
Wonderful recipe. So easy and oh so good. Did not roll in sugar - was sweet enough without it. May add some lemon glaze next time as I like tart lemon taste. Will definitely be making this over and over again.
Mary says
What do you think of substituting coconut oil for the butter? I bake a lot of cookies and am always looking for new recipes.
Chris Scheuer says
Hi Mary, I would guess that would work but I haven't tried that so I don't want to say for sure.
Sarah says
I made these a few days ago. I wish I had made them sooner they are that good! It's not often a recipe description is exactly what you get when you yourself make the recipe, but the description of crunchy edges and chewy centers is perfect, and the best kind of cookie. And without eating any of the dough, I got exactly 38 cookies with the cookie scoop. Amazing. Add in lemon and coconut . . . delicious! Here is the funny part: When I was mixing up the dough with my three-year old little boy helper, I wondered why the dough was so crumbly. I wondered how I was supposed to scoop it into dough balls to bake. I scrutinized the recipe again to see if I had misread the directions, and there it was, ONE cup of butter. That means TWO sticks, not one! So, wondering no more, I lightly microwaved the second stick and stirred it into my crumbly dough and it was much better, and scoopable! My helper rolled them in the sugar and plopped them on the tray. I love it when he asks if he can have one of those lemon cookies after his lunch!
Chris Scheuer says
I love that you have a little cooking helper, Sarah! You are not only having fun but teaching him life-long lessons. Thanks for sharing your review, so happy you enjoyed these cookies as much as we do!
Kellie Gainey says
This cookie is incredible. I didn't have time to make several batches of "cookies" so I made them as sheet pan cookies with the raw sugar sprinkled on top -- cooked for 22 minutes and cut into squares after they cooled. They turned out beautiful.
Chris Scheuer says
What a great idea, Kellie! Thanks so much for sharing your results and technique, it sounds wonderful.
Karen says
I will be baking these for ME! No one in my family eats coconut, but who cares. They look delicious. Where have I been not knowing about your move? I know! It have been babysitting my year old grandson.
Anne@ASaladForAllSeasons says
Love the flavors in these crisp & chewy cookies, Chris! After being so long in one home, that move must be bittersweet. But how exciting for another fresh start! I wish you lots of happiness in your new place! 🙂
Linda Jean says
Heaven in a cookie! Could not have been easier to make. Great lemon and coconut flavor. I did not roll in sugar and thought they were plenty sweet without. Also, wasn't sure about flattening on the tray before baking so some I flattened and some I did not - no need to flatten. Everyone loved them and I will be sharing this blog post so they have the recipe. A perfect addition to my cookie repertoire. Thank you for taking the time away from your move to post - I hope the final push to Asheville goes easy.
Linda Jean says
I keep making these and they keep disappearing! An incredibly easy and delicious cookie. I hate to share the recipe because then my friends know how easy they are to make - but I do share, because perhaps they will make some for me!
Laura | Tutti Dolci says
Beautiful cookies, Chris! I can never resist a lemon dessert 🙂
Susana says
Perfect combination!! I really love coconut when it comes to sweets. Actually I love coconut in any way. Coconut water is very healthy. Ok no more coconut talk. Your cookies look amazing!! I bet they're delicious. Lovely recipe.
Chris Scheuer says
Haha! Thank so much Susana, hope you enjoy them!
Miriam says
I just finished making these and they are delicately delicious!
But just an FYI, you don’t include directive for when to add the lemon zest and juice. I had originally sent these to my daughter who noticed , so I baked them for her instead. 🍪
Chris Scheuer says
Thanks so much, Miriam! I have amended the recipe to include the lemon zest and juice!
Miriam says
Thank you so much! My 81 yr old mom also bakes for the nuns at her church so this will make it easier for her too when I fwd the recipe.
These are scrumptious! My husband does not care for anything lemon or coconut but keeps sneaking into the cookie jar for these 😁
Really like your site and look fwd to finding more goodies within!!
Mary Ann | The Beach House Kitchen says
What a delicious combination Chris! And what a beautiful little kitchen assistant!
Janette says
Correction needed in Metric conversion: 1 cup shredded coconut = 100 g, not 237 g!
Chris Scheuer says
Thanks, Janette! I have a recipe plugin that does the converting. It looks like they were off on this one!
Susan says
They look amazing, Chris! How wonderful that you had the lovely, young lady to help you. What a sweetheart! Our lives have been very hectic too with our house rehab going on this past month that I've only had time for the most important extracurricular activities...my family, grandchildren and golf with my husband during are far-too-short Midwest summer 🙂 Wishing you and Scott an easy closing and move ahead!
Jennifer @ Seasons and Suppers says
Lemon and coconut is a winning combination, so I know I'll love these pretty cookies! So excited to see more of your new home/area 🙂
Misti Scott says
I'm not seeing when you added the zest and the juice to the recipe.
Chris Scheuer says
Thanks, Misti, I have added that to the recipe.
Liz says
When I heard coconut, I knew I'd love these! I love that you're passing along your love of baking to your grandchildren. So far, my kids just have a love of eating 😉 Good luck with the transition!!
Paula says
These look Amazing! So great to see your name pop up in my inbox.
Just a question about rolling the balls in sugar. I read about that step in your post but then didn't see it in the recipe so just clarifying that you roll the whole ball in the demerara sugar before baking?
And lastly do you flatten the balls pre baking or do they flatten themselves?
Can't wait to try them, my lemon tree just produced it's first lemons ever!
Tricia @ Saving Room for Dessert says
I bet you're going to love the mountains - Asheville is a pretty phenomenal place and Ed and I often talk about living there. But who can leave the kids and grandkids behind? Anyway - love the cookies, the flavor, the texture and your beautiful granddaughter. Happy moving!
Susan Reid says
Hi, Chris--
Best wishes on your move.
I'm eager to try these cookies but am not sure when to roll them in the sugar. The sugar looks like a pleasingly crunchy addition.
Thank you,
Susan from Ohio
Chris Scheuer says
Thanks so much, Susan! I added the sugar step, thanks for noticing.
Ginny Hartzler says
I would have been a tad worried about you, but I knew you are moving. So is this to be closer to where your family has moved? I do hope you can get a really good internet connection!! Now I want cookies immediately!
sue | the view from great island says
I'm so excited about your move Chris, and I can't wait to see what you whip up in your new mountain kitchen! I'm amazed that you were able to make anything, much less these gorgeous cookies, with all that you've got going on ~ good luck!!
angiesrecipes says
These cookies look crisp yet chewy..reminds me of my favourite oatmeal cookies, only better because of coconut :-))