Gluten-Free Lemon Coconut Drizzle (Print Version)
Soft, gluten-free lemon cookies with shredded coconut and a bright lemon drizzle—tender and zesty.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 teaspoons finely grated lemon zest
07 - 1 large egg
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup unsweetened shredded coconut
→ Lemon Drizzle
11 - 1/2 cup powdered sugar
12 - 2 to 3 teaspoons fresh lemon juice
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt.
03 - In a large bowl, beat the unsalted butter and granulated sugar until the mixture is light and fluffy. Add lemon zest and beat until aromatic.
04 - Beat in the egg, fresh lemon juice, and vanilla extract until thoroughly combined.
05 - Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the shredded coconut.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving 2-inch spacing between each.
07 - Bake for 10 to 12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
08 - Whisk together powdered sugar and lemon juice in a small bowl until the glaze is smooth and slightly runny.
09 - Once cookies are cooled, drizzle the glaze over the tops. Allow the icing to set before serving.
# Expert Advice:
01 -
- These cookies have that magical soft-but-crisp edge thanks to a careful blend of gluten-free flour and coconut.
- The lemony drizzle tastes like sunshine and elevates each bite, making them far from your average gluten-free treat.
02 -
- If your dough feels too dry while mixing, adding an extra teaspoon of lemon juice is a lifesaver—trust me, dry dough won’t spread right.
- Letting the cookies cool fully before drizzling prevents icing puddles—learned this after my first batch’s meltdown.
03 -
- Toasting coconut takes flavor to another level—toss it in a dry pan until just fragrant, then cool before mixing in.
- High-quality gluten-free flour makes all the difference so splurge on your favorite trusted brand.