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Lemon Orange Coconut Cookies

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Recipe

Citrus lovers will like this refreshing crispy cookie from Jocelyn Moritz of Waukesha.

 

Yield

24 servings

Prep

8 min

Cook

18 min

Ready

26 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups butter
room temperature
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½ cup powdered sugar
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½ cup granulated sugar replacement
*
1 cup coconut, shredded, unsweetened (desiccated)
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1 tablespoon candied orange peel
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1 tablespoon candied lemon peel
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1 tablespoon vanilla extract
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3 cups all-purpose flour
sifted
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Ingredients

Amount Measure Ingredient Features
355 ml butter
room temperature
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118 ml powdered sugar
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118 ml granulated sugar replacement
*
237 ml coconut, shredded, unsweetened (desiccated)
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15 ml candied orange peel
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15 ml candied lemon peel
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15 ml vanilla extract
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7.1E+2 ml all-purpose flour
sifted
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Directions

Preheat oven to 375℉ (190℃).

In large bowl, cream butter with sugars until light and fluffy.

Beat in coconut, orange and lemon peels and vanilla.

Mix in flour on low speed just until blended.

Cover dough and refrigerate 1 hour.

Shape into balls and place on foil-covered cookie sheet.

Flatten.

Bake in preheated oven 10 to 12 minutes until edges turn slightly brown.

Tester's note: These cookies are even better rolled in granulated sugar before flattening and baking.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 17763% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 83mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 7% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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