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Lemon Coconut White Chocolate Cookies

Lemon Coconut White Chocolate Cookies That Taste Like Paradise

Delightful Lemon Coconut White Chocolate Cookies bursting with tropical flavors that create a paradise in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup butter, slightly chilled Adds sweetness and structure; chilling helps achieve a fluffy texture.
  • 1 cup granulated sugar Provides sweetness and stability for the cookie structure.
  • 1 large egg Binds the ingredients together to form a cohesive dough.
  • 1/2 teaspoon coconut extract Infuses tropical flavor; substitute with vanilla extract if needed.
  • 1 tablespoon lemon juice Adds bright acidity, enhancing the cookies’ flavor profile.
  • 1 tablespoon lemon zest Enhances citrus aroma; use fresh zest for the best results.
  • 1 1/2 cups all-purpose flour Forms the base of the cookies, giving them structure.
  • 1/2 teaspoon salt Balances the overall sweetness of the cookies.
  • 1/2 teaspoon baking soda Helps with the leavening process for a fluffy texture.
  • 1/2 teaspoon baking powder Works alongside baking soda to ensure the cookies aren’t too dense.
  • 1 cup white chocolate chips or chunks Adds creamy sweetness; can be swapped with semi-sweet or dark chocolate.
  • 1/2 cup sweetened shredded coconut Enhances texture and coconut flavor in the cookies.

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Spatula
  • Cookie scoop
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, use a hand mixer or stand mixer to cream together the slightly chilled butter and granulated sugar until light and fluffy, about 2–3 minutes.
  2. Add the large egg, coconut extract, lemon juice, and lemon zest to the creamed mixture. Mix on low speed until well combined and smooth, about 1 minute.
  3. In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder until uniformly mixed.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in one cup of white chocolate chips and half a cup of sweetened shredded coconut.
  6. Preheat your oven to 350°F (175°C) while preparing the baking sheet lined with parchment paper.
  7. Using a cookie scoop, portion the dough into uniform balls and place them 2 inches apart on the sheet.
  8. Place the baking sheet in the preheated oven and bake for about 10 minutes, watching for golden edges and slightly soft centers.
  9. Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For tips on storing and freezing, keep cookies in an airtight container at room temperature for up to 4 days. They freeze beautifully for up to 3 months.

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