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What kind of recipe is it?
The Lemon Coconut Christmas Cookies are a delightful holiday treat that combines the zesty brightness of fresh lemons with the tropical sweetness of coconut.
These cookies boast a soft and chewy texture, making them a delightful contrast to traditional crunchy Christmas cookies. Ideal for festive gatherings, they add a revitalizing twist to your dessert table and are perfect for those who crave unique flavors during the holiday season.
Whether for cookie exchanges or family celebrations, these cookies will surely impress guests of all ages!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Unsweetened shredded coconut | 1 cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter | ½ cup (1 stick), softened |
| Egg | 1 large |
| Fresh lemon juice | 2 tablespoons |
| Lemon zest | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | For dusting (optional) |
This table includes all the necessary ingredients and their corresponding quantities to prepare Lemon Coconut Christmas Cookies. Enjoy baking!
Cooking Steps
- Preheat your oven to 180°C (350°F) and position the oven rack in the middle. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine 2 cups (240 g) of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk together until well combined.
- In another mixing bowl, cream ½ cup (113 g) of softened unsalted butter and 1 cup (200 g) of granulated sugar using an electric mixer on medium speed for about 2-3 minutes, until the mixture is light and fluffy.
- Add 1 large egg, 2 tablespoons (30 ml) of fresh lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract to the butter-sugar mixture. Beat on medium speed for an additional 1-2 minutes until fully incorporated.
- Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined—be careful not to overmix.
- Fold in 1 cup (100 g) of unsweetened shredded coconut using a spatula until evenly distributed.
- Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft. They should have a pleasing buttery aroma.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes.
- Then, transfer them to a wire rack to cool completely.
- If desired, dust the cooled cookies with powdered sugar before serving for added sweetness and presentation.
Variations
- Lemon Poppy Seed Cookies: Add 2 tablespoons (30 g) of poppy seeds to the dough for a nutty texture and extra flavor.
- Coconut Almond Cookies: Substitute ½ cup (113 g) of the all-purpose flour with almond flour for a gluten-free and nuttier taste.
- Vegan Lemon Coconut Cookies: Replace the egg with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons (37 ml) of water and use vegan butter for a dairy-free option.
- Chocolate-Dipped Coconut Cookies: After baking and cooling, dip half of each cookie in melted dark chocolate for a delightful chocolate twist.
Tips on plating and presentation
When you’re ready to plate your Lemon Coconut Christmas Cookies, think about using an eye-catching presentation that enhances their festive appeal.
I love using a bright, colorful tray or a decorative plate that complements the cookies’ yellow and white tones. Arranging the cookies in a circular pattern can create a stunning visual, while a sprinkle of shredded coconut or edible glitter on top adds a magical touch.
Consider garnishing with fresh mint leaves or lemon zest for a pop of color and aroma. You can also wrap a few cookies in cellophane tied with a ribbon for a gift-ready look.
Trust me, a little effort in presentation makes these cookies even more delightful and enticing!
What other dishes can I pair it with?
There’s truly something special about pairing Lemon Coconut Christmas Cookies with other festive treats.
I love serving them alongside a rich, spiced gingerbread cake. The warmth of the gingerbread enhances the citrus notes of the cookies beautifully. You can also try pairing them with a creamy eggnog or a light vanilla mousse; their textures complement each other well.
For a fun twist, I sometimes mix them with peppermint bark, creating an exciting flavor contrast.
And let’s not forget about a fruit platter—fresh berries or a citrus salad can add a revitalizing touch to the dessert table.
These combinations not only look great together but also create an enticing dessert experience that everyone will enjoy.
What drinks can I pair it with?
Pairing drinks with Lemon Coconut Christmas Cookies elevates the festive experience even more. I love to enjoy these cookies with a hot cup of chamomile tea; the floral notes complement the citrusy flavors perfectly.
If you prefer something cooler, a revitalizing glass of iced coconut water enhances the tropical vibes while balancing the sweetness.
For a more indulgent option, try a creamy vanilla latte. The richness pairs beautifully with the cookies’ texture and tartness.
If you’re in the mood for something bubbly, sparkling lemonade adds a fun twist!
Finally, for adults, a coconut rum cocktail can turn your treat into a delightful dessert pairing.
No matter what you choose, these drinks will make your cookie experience unforgettable!
Frequently Asked Questions
Can I Freeze the Lemon Coconut Christmas Cookies?
Absolutely, you can freeze lemon coconut cookies! I usually wrap them tightly in plastic wrap or place them in an airtight container. They maintain their flavor and texture well, making for a delightful treat later.
How Long Do the Cookies Stay Fresh?
I find the cookies stay fresh for about a week when stored in an airtight container at room temperature. If I refrigerate them, they can last up to two weeks, though they may slightly lose quality.
What Can I Substitute for Coconut if I’m Allergic?
If you’re allergic to coconut, I’d recommend using chopped nuts, such as almonds or pecans, or even oats for texture. You might also try a bit of vanilla extract for added flavor.
Are There Any Vegan Modifications for This Recipe?
I’d swap the eggs for flaxseed meal mixed with water, use a dairy-free butter alternative, and choose plant-based milk. These simple changes keep the recipe delicious while making it vegan-friendly. Enjoy baking!
Can I Use Fresh Lemons Instead of Lemon Zest?
You can certainly use fresh lemons instead of lemon zest! Just guarantee you zest the lemons properly to capture that vibrant flavor. I love how fresh lemons brighten the dish and enhance the overall taste.