Lemon Coconut Crunch Cookies (Print Version)
Zesty gluten-free lemon cookies with coconut crunch and a sweet citrus drizzle topping.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 large egg
08 - 1 tablespoon lemon zest (from about 1 large lemon)
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon pure vanilla extract
→ Lemon Drizzle
11 - 1/2 cup powdered sugar
12 - 1 to 2 tablespoons fresh lemon juice
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, shredded coconut, sugar, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter until creamy. Add the egg, lemon zest, lemon juice, and vanilla extract, then beat until smooth and well incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Gently flatten each ball with your palm or the bottom of a glass.
06 - Bake for 10 to 12 minutes, or until the edges are lightly golden. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a small bowl, whisk together the powdered sugar with 1 tablespoon of lemon juice. Add more lemon juice as needed until you achieve a thick but pourable glaze consistency.
08 - Drizzle the glaze over the completely cooled cookies. Allow the drizzle to set before serving.
# Expert Advice:
01 -
- The texture contrast between the chewy cookie and the toasted coconut bits keeps you reaching for another.
- That lemon drizzle on top makes them look bakery level fancy with almost zero extra effort.
02 -
- Do not skip the full cooling time before drizzling or the heat will melt the glaze right off into a puddle.
- Gluten-free baked goods dry out faster than traditional ones so eat these within four days or freeze them.
03 -
- Toast the coconut in a dry skillet for three minutes before adding it to the dough and you will unlock a nutty depth that transforms the whole cookie.
- Zest your lemon directly over the sugar bowl so every drop of fragrant oil falls exactly where it matters most.