Lemon-Coconut Cookies

December 11, 2014


First, prepare the cookies:
  1. Heat oven to 325°. Combine flour, sugar, coconut, lemon zest, and salt in large bowl. Cut in butter using a fork or your hands until crumbly. Begin kneading in bowl until a crumbly dough starts to form.
  2. Transfer mixture to a work surface and knead until a smooth dough forms. Resist the temptation to add liquid, the dough will come together after kneading. Divide dough in half.
  3. Working with one dough at a time, pat dough on a lightly floured work surface into an 8-inch rectangle about ½-inch thick. Cut into 12 squares and then cut each square in half diagonally to make a triangle.
  4. Bake until light golden on bottoms, about 17 minutes. Transfer to wire rack to cool completely.

To make the icing:

  1. Combine sugar, coconut oil, and lemon zest in small bowl. Add lemon juice as needed, whisking, to reach desired consistency.
  2. Drizzle icing over cookies and sprinkle with coconut.

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  • 2½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup shredded unsweetened coconut, plus more for decorating
  • 1 tablespoon finely grated lemon zest
  • ¼ teaspoon fine salt
  • 1 cup butter, very cold and cubed
  • 1 cup confectioners sugar
  • 2 tablespoons virgin coconut oil, melted
  • ½ teaspoon finely grated lemon zest
  • 2–3 tablespoons fresh lemon juice
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