1 cup cold butter
1 ½ cups granulated sugar
1 egg
1 teaspoon vanilla
finely grated zest from two medium-sized 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
1/2 cup coarse sugar, Turbinado or raw sugar for rolling
Directions:
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 cannot find Demerara or
Turbinado.
Place butter in a microwave-safe medium-large bowl and
microwave on high power until partially melted, about 45 seconds. 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.
Sprinkle
baking soda, baking powder, and salt onto wet ingredients and give the batter a
stir and then add in the flour, and coconut to the mixture and stir just until
all the flour is incorporated. Be sure to check the bottom of the bowl to make
sure all flour is mixed in. Scoop up the dough (I use a small cookie scoop)
making 2 tablespoon balls and roll them in the 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. Do not overbake if
you like chewy cookies. Bake a little longer if you want crispy cookies.
Allow cooling on the pan for 2-3 minutes then transfer to a wire rack to cool
completely. Store in an airtight container.
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