Dolly Parton Coconut Cookies with Lemon Glaze
Delicious coconut cookies with a refreshing lemon glaze that offers a delightful crunch and soft, chewy center.
Ingredients
For the Cookies
- 1 cup all-purpose flour The backbone of every cookie, providing the perfect structure.
- 1 cup sweetened shredded coconut Gives a delightful chewiness and rich flavor, evoking memories of tropical adventures.
- 3/4 cup granulated sugar Provides a lovely contrast to the tart lemon glaze.
- 1 tsp baking powder Helps achieve that airy, light texture.
- 1/2 cup unsalted butter (softened) Creates that melt-in-your-mouth feel.
- 2 large eggs Essential for binding the ingredients together.
For the Lemon Glaze
- 1 cup powdered sugar Adds sweetness and provides a silky smooth finish.
- 2 tbsp freshly squeezed lemon juice Introduces a tangy zest that contrasts beautifully with the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and shredded coconut.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gradually combine the dry mixture with the wet mixture until just blended.
- Scoop tablespoon-sized portions onto the prepared baking sheets, spaced about two inches apart.
Baking
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool on wire racks before glazing.
Glazing
- Whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over your cooled cookies.
Notes
For variety, consider using unsweetened shredded coconut, or substitute eggs for applesauce for vegan options.