Gluten-Free Lemon Coconut Crunch Cookies (Print Version)

Crisp coconut cookies with zesty lemon flavor—ready in 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 1½ cups (180 g) gluten-free all-purpose flour blend
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt

→ Wet Ingredients

04 - ½ cup (115 g) unsalted butter, softened
05 - ¾ cup (150 g) granulated sugar
06 - 1 large egg
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 tablespoon finely grated lemon zest
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1 cup (80 g) unsweetened shredded coconut
11 - ⅓ cup (55 g) white chocolate chips (optional, for extra crunch and flavor)

# Step-by-step Instructions:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed until light and creamy, approximately 2 minutes.
04 - Add the egg, freshly squeezed lemon juice, lemon zest, and vanilla extract to the butter mixture. Beat until well combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
06 - Gently fold in the shredded coconut and white chocolate chips (if using) until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart. Flatten each dough ball gently with the back of a spoon or your palm.
08 - Bake for 12–15 minutes, until the edges are golden brown. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The coconut gets this incredible toasty crunch on the edges while the centers stay chewy and bright.
  • Nobody will guess these are gluten-free because the texture is genuinely better than most traditional cookies I have made.
02 -
  • Gluten-free cookies are fragile when warm, so resist the urge to move them too early or they will crumble in your hands.
  • If you want a stronger lemon punch, add half a teaspoon of natural lemon extract to the wet ingredients and it will knock your socks off without throwing off the chemistry.
03 -
  • Zest your lemons directly into the sugar and rub them together with your fingers before creaming with butter because this releases the essential oils and makes the lemon flavor twice as intense.
  • Toast the coconut briefly in a dry skillet before folding it in for a deeper, nuttier crunch that takes these cookies from great to unforgettable.

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