If you love one-bowl, no-mixer, cookies with crisp edges and chewy centers, raise your hand. Hello, Lemon Coconut Sugar Cookies!
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.
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.
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.
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.
See Café Tips (above in post) for further instructions and tips.
Adapted from Real Housemoms.