These lemon cookies are soft, chewy, and filled with gooey white chocolate. Rolled in coconut, these are perfect for when you’re craving something sweet and zesty.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Cookie Scoop
- Whisk
- Wire Rack
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter melted and cooled slightly
- 1 large egg room temperature
- 1 tablespoon lemon zest packed, approx. 3 small lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅛ tsp salt
- ¼ teaspoon baking soda
- 65 g white chocolate cut into chunks (little over ⅓ cup when cut into chunks)
- ½ cup unsweetened coconut flakes finely chopped
Instructions
- In a large bowl, whisk together sugar, melted butter, and egg until smooth and glossy. Add lemon zest, lemon juice, and vanilla, mixing until fully incorporated
- In a separate bowl, whisk together flour, salt, and baking soda. Gradually add dry ingredients to wet ingredients, mixing just until a soft dough forms
- Cover the dough and place it in the fridge for 3 hours
- Preheat oven to 350°F and line a baking sheet with parchment paper
- Scoop 2 tbsp of dough and form into balls on the cookie sheet. Placing them bout 2 inches apart
- Press a chunk of white chocolate into the center of each ball, then shape and roll the dough around the chocolate (until hidden)
- Place your blitzed coconut (I pulsed it in a mini food processor a few times) and roll each dough ball in the coconut until coated
- Bake for 13-14 minutes, until cookies are lightly golden around the edges but still pale in the center
- Let cookies cool on the pan for 2 minutes, then transfer to a wire rack
