Introducing the newest member of the "In the Coconut" recipe series: Lemon in the Coconut Cookies!
The cookies in this series are among my most popular. They're light, flavorful, and have the perfect chewy/crunchy texture. They also make awesome ice cream sandwiches. (Hmmm. Note to self...)
With the warm weather coming, coconut and citrus are an obvious pairing. Throw white chocolate into the mix, and you've got yourself a tropical fantasy.
The lemon is fresh and bright and adds a slight tartness. The coconut is rich and textural. The white chocolate ties everything together with just the right touch of sweetness. This cookie is the lovechild of a macaroon and a lemon bar.
Makes 4 dozen cookies. (To see this recipe in process, check out Picturing Lemon in the Coconut Cookies.)
2 sticks butter
2 cups dark brown sugar
1/4 cup cream of coconut
1/4 cup lemon juice
2 tablespoons lemon extract
2 tablespoons lemon zest
1 tablespoon vanilla
1 tablespoon coconut extract
3 1/2 cups oatmeal|
2 1/2 cups toasted coconut
1 cup flour
1 cup white chocolate chips
1 teaspoon baking soda1/2 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.