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These cookies are buttery, crisp and melt-in-your-mouth delicious!
Sometimes enough is just enough! Do you ever feel that way?
I've been working really hard for the past two months to shed a few pounds; walking and exercising more, watching my calories and making health-conscious choices when it comes to snacking. We're eating lots of salads and lean entrees now, and have gotten in the habit of refraining from sweet treats most nights after dinner. I haven't, by any stretch of the imagination, starved myself (after all, I am a food blogger, right?), but the strategies are slowly working and my clothes are not quite as snug these days. And it's funny, Scott always comes along for the ride, since he eats whatever I prepare - only he ends up losing three times as much as I do... go figure!
But like I said, sometimes enough is just enough! Honestly, I can only go so long before this little baker's fingers start itching to pull out the butter, sugar and flour, crank up the oven and get the stand mixer a-whirring. That's exactly what happened one day this past week. I couldn't stand it any longer, and gave in to my sweet tooth temptations. I'd been dreaming up this recipe for a while, and couldn't wait another minute to give it a go.
I think you'll be glad I did, because these Lemon Vanilla Bean Coconut Crunch Cookies are wonderful and everyone who's tried them, loves them! The name tells a lot of their story, but it doesn't convey how buttery crisp and all together melt-in-your-mouth fantastic they are! With flavorful lemon zest in the cookies, and fresh lemon juice in the icing/drizzle, there's a burst of lemony deliciousness with every bite.
If you look close, you'll notice a zillion tiny flecks of vanilla bean in the icing/drizzle. I used vanilla bean paste, which is a great thing to have stashed away in the cupboard. It's the real deal - a natural concentration of vanilla beans, and yet it's actually a lot cheaper than using vanilla beans - oh, and much easier than scraping out vanilla bean pods. The aroma, as you open the jar, is amazing! Substitute it for regular vanilla in recipes to add a touch of gourmet along with a more intense (in a wonderful way) vanilla flavor. And those little specks of vanilla bean give such a pretty look to icings, cakes, cookies, ice cream, etc.
These cookies are based on a recipe I've been making for many years. I've made lots of variations of the recipe, including these fabulous Chocolate Chip Cherry Oatmeal Cookies. The recipe makes a huge batch, so don't be alarmed when you see the amounts of butter, sugar, coconut oil, etc. You could halve the recipe, but the cookies freeze well, and believe me, you won't have any trouble finding willing takers!
You probably have most everything you need to make these cookies. You might need to pick up a box of crisp rice cereal (like Rice Krispies). Although we're not Rice Krispie fans (for breakfast), I keep a box in the freezer just for these cookies (or some variation of them).
If you're watching your weight, don't worry, I'll take the rap. You can just say, "It's Chris's fault, she says, ""Sometimes enough is just enough""! Anyway, when the amazing aroma starts wafting from your kitchen, you'll have plenty of collaborators to share in the delicious bounty!
- 1 cup shredded sweetened coconut
- 1 cup white sugar
- ¾ cup light brown sugar
- 8 ounces 2 sticks butter
- 1 cup melted coconut oil
- 1 large egg
- 1 teaspoon vanilla bean paste or ½ of a vanilla bean - split in half length-wise and beans scraped out
- lemon zest from two large lemons
- 3 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup crisp rice breakfast cereal (like Rice Krispies)
- 1 cup oatmeal
- For the glaze/drizzle:
- 1 ½ cups powdered sugar
- 2 tablepoons fresh lemon juice
- 2 tablespoons half and half
- 2 teaspoons vanilla bean paste
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Preheat oven to 325˚F. Line several sheet pans with parchment paper. Place a piece of foil (this will catch the drips when icing later on) on a work surface with a cooling rack on top.
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Spread the 1 cup coconut out on one of the prepared sheet pans. Place in preheated oven for 10-12 minutes or until lightly toasted, stirring once half way through. Watch carefully the last few minutes because coconut will burn easily. Remove from oven and set aside to cool.
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In the bowl of a stand mixer cream sugar and butter with the paddle attachment. Add the coconut oil, egg, lemon zest and vanilla bean paste. Beat until well mixed scraping sides of bowl once or twice.
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Add flour, salt and soda. Mix well scraping sides of bowl once or twice. Fold in Rice Krispies, toasted coconut and oatmeal. Drop by small scoops (I use a small ice cream scoop) onto prepared sheet pans. Bake, one sheet at a time (unless using a convection oven), 18-22 minutes or until light, golden brown. Transfer to prepared cooling rack when finished.
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While cookies are baking, prepare the glaze/drizzle by combining powdered sugar, lemon juice, half and half and vanilla bean paste in a medium size bow. Mix well with a whisk or a fork till smooth. You want a thick but drizzle-able consistency. Add more half and half, (a few drops at a time) if too thick. Add more powdered sugar (a spoonful at a time) if too thin. Drizzle icing over cookies wile warm. Allow to cool completely before storing.
Donna says
I just realized that I tried your recipe and didn't let you know how wonderful the cookies turned out! I'm a chocoholic but my friends love lemon so I tried it on them and they all loved it - and I enjoyed them too of course! Thanks for the wonderful recipe!
Chris Scheuer says
Thank you Donna!
Laura says
These are dynamite! So good! They have nice crunch to them - but still a soft texture. I don't usually glaze cookies - but perfect! Hubby had rave reviews! I sent the recipe to my sister to try.
Chris Scheuer says
Thanks Laura!
Sisu sue says
Saw the recipe and HAD to try them immediately. Excellent!! BUT of course I did not have the vanilla bean so subed 1 tsp of vanilla in the cookie and two tsp in drizzle. Then I drooled.
Chris Scheuer says
Glad you enjoyed them!
Liz says
I love a versatile cookie dough like this---and the lemon, coconut twist sounds amazing!!! Have a splendid Mother's Day!!! xo
Sandra says
Cranking out sweets in my kitchen/laboratory. Unfortunately I also have to cut back. That being said I may have to make an exception so that I can enjoy a few of these cookies.
Cindy says
I was intrigued with vanilla bean paste and tried to find it at my grocery. I had never even heard of it! Publix is wonderful and tried to order it but couldn't so I went to Amazon and got a bottle. I made the cookies last night and they really are delicious - a little more work but if you like to bake it's all fun! And those single serving rice krispie tubs are perfect for this recipe.
I love your site - you are so talented!
Susan says
Surprisingly, the same thing just happened to me 🙂 Worked hard to shred the winter holiday weight gain and got back down. Then, had to get out the flour 🙂 These look so delicious, Chris!
Chris Scheuer says
Thanks Susan - it's a little battle all the time!
TheKitchenLioness says
Delightful cookies - this sounds like a wonderful treat of a cookie! Love coconut and vanilla together and I know I would love to snack on these.
Chris Scheuer says
The combination of flavors seem to go very well together Andrea!
Muna Kenny says
I found myself drooling When I reached picture number four 🙂 ...
Chris Scheuer says
Ha Ha! Muna. You crack me up!
GiGi says
Can you give fat and sat. fat content for this and all your recipes? Love your site EXCEPT it takes forever to scroll down to the actual recipes, and no nutrition info. Just had bad gall bladder prob. and need to avoid fats. With 2 sticks of butter AND 1 c coconut oil, WOW, lot of fat.
John/Kitchen Riffs says
Losing weight is hard, isn't it? And it's gotten lots harder as I've gotten older. I can always a few pounds pretty quickly, but then it becomes a grind. And sooner or later, I'll succumb to something sweet. Like cookies. And cookies with coconut? Yes. Gotta try that vanilla bean paste -- super idea. Good stuff -- thanks.
Chris Scheuer says
You're so right John - and so welcome! Thanks for the encouraging comment!
Robyn @ Simply Fresh Dinners says
I'm with you, Chris, sometimes you just have to go for it. I don't bake much so this week I made a lasagna with 3 cheese (no low-fat stuff for me!) and it was so darn delicious.
These cookies look divine and I love the ingredients you have combined! I crave lemon in the warmer months so I'm going to make these and shock the heck out of everyone, lol. They're actually afraid of my baking but once they see these I know they'll gobble them up!
Chris Scheuer says
The core of this recipe is a recipe that I've made for years and years and every version I've made has been a wonderful success with our family and friends - Enjoy Robyn!
Karen (Back Road Journal) says
My granddaughter loves everything with Rice Krispies in them…I'm sending this recipe to my daughter for the next time she wants to back cookies. I have a feeling the whole family with be fighting over the last one. 🙂
Chris Scheuer says
That wouldn't surprise me in the least Karen! They're that good!
Anne@ASaladForAllSeasons says
I'm with you Chris. I go through long stretches of eating right and exercising only to have my scale refuse to budge! And that's when I have to just grant myself a day of indulgence! These beautiful cookies would be in that day for sure! Love every flavor in them. And I have to say.....I just want to lick the whisk! : )
Chris Scheuer says
Me too Anne!
Shashi @ RunninSrilankan says
I'm so glad you didn't wait another minute to give this recipe a go, Chris! That icing with the flecks of vanilla in it is the perfect combo to these dlightfuly, aromatic and delicious lemon vanilla coconut cookies! Now tell me - how on earth do you manage to stop at 1 or 2 or 5 of these? 🙂
Chris Scheuer says
It's not easy Shashi, believe me!
Abi says
they look so much tempting..going to try them very soon and let you know how they were.
Chris Scheuer says
Please do Abi! We love to hear how things turned out for our cooking friends!
Sara says
What an amazing looking cookie, I have never tried crisped rice in a cookie before but I can see how it would add so much texture!
Chris Scheuer says
They are just plain delicious Sara! You'll become a believer once you've tried them!
Laura | Tutti Dolci says
Why do the men always lose weight so easily? Le sigh... 😉 I adore these cookies and wish I had one (if I'm being honest, two!) with my tea. So scrumptious!
Chris Scheuer says
Scott would probably snitch three, if I wasn't looking! LOL!
Angie@Angie's Recipes says
I usually skip the drizzle, but this looks so GOOD with those tiny flecks of vanilla bean! These cookies look absolutely irresistible and I bet they are addictive, Chris.
Chris Scheuer says
They truly are Angie! Too addictive!
N.C. says
can you use a large scoop with these, like the cherry chocolate chip cookies, and make them that size? Or would that require too
much baking time since it seems like these require a longer time anyway?
Chris Scheuer says
You could definitely use a larger scoop. Just adjust the baking time as needed. I bake these at 325˚F but you could also do 350˚F and bake them a little less. It seems the baking time is a little different with the coconut oil.
monique says
Oats..rice krispies..vanilla bean..yum.
You look quite perfect in all your photos..:)
Chris Scheuer says
Oh, how sweet Monique! Thank you.
sue|theviewfromgreatisland says
Let's hear it for the Baker's itch! These cookies are calling my name loudly, love that dripping glaze --- pinning and sharing <3
Chris Scheuer says
So true Sue - I think Scott hears two of them calling from the kitchen cabinet where I stashed the last of them!
Jennifer @ Seasons and Suppers says
I find baking so therapeutic. I think I like the baking part more than the eating it part (although, that's always good, too 🙂 Thankfully, I always have people who are willing to take care of the eating part. Love these cookies. Lemon is always going to be a favourite of mine and that glaze is perfect 🙂
Chris Scheuer says
You're so right Jennifer! I have to have someone to give about 3/4 of the stuff I bake to or I wouldn't fit through my kitchen doorway!
cheri says
Hi Chris, I am loving everything lemon right now and these look perfect, vanilla is such a great addition here, love those little specks in baked goods. Hope you are having a wonderful week-end!
Chris Scheuer says
We are Cheri, thanks for asking! Spring seems to be busting out all over North Carolina right now!
Tricia @ Saving room for dessert says
I get that itch to bake too - and it's not that I want to indulge as much as I enjoy baking overall. These are lovely and I bet the flavor is amazing. Lemon rules!
Chris Scheuer says
It really does Tricia - and with the moistness of coconut, it's out of this world!