Though it is barely May, welcome to summer (92 degrees in the shade). Spring, I think, might have happened a week or two back while winter was waffling about leaving town. I might have missed it. At this rate, autumn will be here in just a few weeks so I’d best get going on those early fall pies.
If I hear one more person exclaiming that we have no global warming issues because it’s been very chilly in the evenings I am going to bake a pie and then throw it at them.
Perhaps it would be best if I stuck to baking cookies for a little while, you know, just in case.
These lemon coconut cookies are so easy to prepare it might be embarrassing to tell you that everyone thinks I worked for hours to make them. I do let them think that because after all, there is the clean-up to consider. You know. That one bowl, wooden spoon, and scoop. And it does take a little effort to throw away parchment paper.
Sarcastic mood? What gave you that idea?
In any case, back to the cookies. If you are a fan of coconut, these are all about the unsweetened shredded stuff. And a big fat lemon, zested.
If you can find Boyajian Lemon Oil then the cookies will have a really fabulous lemon flavor – though pure lemon extract will work perfectly well in its place, the oil is worth it. It is more expensive than when I last bought some (so what else is new) so shop either online or in your local store to look for a better price. A small bottle lasts a long time.
This is one of those cookies where you want to blend the zest and sugar first and let the mixture sit around gathering flavor. Do it way ahead and your reward will be a big lemon flavor. Together as a pair, coconut with lemon makes a splendid cookie. A spring-like cookie. Even a perfect little mother’s day gift. Pack them up in a pretty package and give them to your mom, or someone who reminds you of your mom or just to someone who looks like they need a good cookie.
Don’t worry. I get this way every spring time when we get a note about how much our lease is going up (for no good reason). My remedy is to bang around some bowls because I can’t really do much else. And make cookies. Really good cookies. And then a few pies. Just in case.
|Lemon Coconut Cookies|| |
- 150 grams granulated sugar (3/4 cup)
- 1 big fat lemon, zested
- 140 grams Spectrum solid shortening (9 tablespoons)
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon oil or ½ teaspoon lemon extract
- 195 grams Canteen flour blend (1½ cups) (see notes)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 120 grams unsweetened finely shredded coconut (1½ cups)
- In a large bowl blend the sugar and lemon zest together with clean fingertips until fully combined. Let the mixture sit for at least an hour though longer is better. Break up any lumps with a fork.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Blend lemon sugar together with shortening until combined. Stir in vanilla and lemon oil. Stir in flour, salt and baking soda. Blend 60 grams (3/4 cup) of coconut into the dough. Scoop dough into 2 tablespoon sized balls. Roll each ball in remaining 60 grams coconut (3/4 cup) and place on cookie sheets. Flatten each ball of dough. Bake 11-14 minutes or until golden brown around the edges and the coconut is toasted. Transfer cookies to a rack to cool completely. Makes 16-18 large cookies.