Lemon Coconut Crinkle Cookies

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I really like citrus. I mean REALLY like it. If I can figure out a way to add citrus to something that’s already good (banana bread? coconut cake?) I’m going to do it.

So, as you’re scoping recipes for Christmas baking or just an easy cookie for a Saturday afternoon, here’s one my fellow coconut-lovers are going to love.

By the way, I did a survey on my Facebook page and only found ONE coconut hater. Why does it seem like everyone I know hates coconut, then?

I’ve really fallen in love with unsweetened coconut, especially this kind from Let’s Do Organic. The shreds are so fine I think it’s much more pleasant to eat than your usual sweetened shredded coconut. This recipe definitely has enough sugar without adding sweetened coconut, too … but if it’s all you can find, go right ahead and use it.

Lemon Coconut Crinkle Cookies

Yield: 2 dozen cookies

These delicious, citrusy cookies are adapted from the Hershey's website


  • 4 T butter, softened
  • 1 c. sugar
  • juice and zest of one lemon
  • 2 eggs
  • 1 1/2 c. flour - I used 1 c. white whole wheat and 1/2 c. all-purpose unbleached
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. unsweetened, flaked coconut
  • powdered sugar


With an electric mixer, cream butter, sugar, lemon zest, and eggs together until smooth. Add lemon juice and mix on low for a minute.

In a small mixing bowl, whisk together flour, baking powder, and salt.

Add dry ingredients to wet a little at a time with mixer going at medium-low speed until well combined.

Stir in coconut by hand.

Preheat oven to 300F.

Put dough in freezer for 20 minutes (or refrigerate for 1 hour), until dough is malleable and somewhat firm.

Shape dough into 1-inch balls and roll in powdered sugar. Place on a greased cookie sheet or one lined with parchment paper. Between batches, return dough to freezer to keep firm.

Bake for about 17 minutes, until edges are set. Remove immediately to wire cooling racks.


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