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Lemon coconut shortbread cookies topped with lemon glaze and shredded coconut, with a halved cookie showing the crumbly interior.
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Divine Lemon Coconut Shortbread Cookies

Buttery, tender lemon coconut shortbread cookies made with fresh lemon zest and finely shredded coconut, finished with a sweet-tart lemon glaze and a sprinkle of coconut.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 4 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies

  • 1 cup finely shredded coconut about 80 g
  • 1 cup unsalted butter softened (227 g)
  • ¾ cup powdered sugar 90 g
  • 1 teaspoon vanilla extract 5 ml
  • 1 teaspoon finely grated lemon zest
  • 1½ tablespoons fresh lemon juice 22 ml
  • ¼ teaspoon salt
  • 2¼ cups all-purpose flour spooned and leveled (281 g)

For the Lemon Glaze

  • 1 cup powdered sugar 120 g
  • 1½ tablespoons fresh lemon juice 22 ml
  • 1 tablespoon milk 15 ml

For the Topping

  • Finely shredded coconut as needed

Equipment

  • Mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Wire cooling rack
  • Whisk

Method
 

  1. Cream the butter. Beat the softened butter until pale and fluffy. Add the powdered sugar, vanilla extract, and lemon zest. Beat until smooth, scraping down the sides and bottom of the bowl as needed.
  2. Make the dough. Mix in the lemon juice, salt, and coconut. Gradually add the flour and mix just until a cohesive dough forms.
  3. Chill. Cover the dough and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  4. Shape. Scoop the dough into 1-tablespoon portions and gently roll into balls. Arrange on the prepared baking sheets about 2 inches apart. Do not flatten.
  5. Bake and cool. Bake for 14 minutes, until set and lightly golden around the bottom edges. Let the cookies rest on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
  6. Make the glaze. Whisk the powdered sugar, lemon juice, and milk together until smooth.
  7. Decorate. Dip the tops of the cooled cookies into the glaze, letting any excess drip off. Return to the rack and immediately sprinkle with coconut. Allow the glaze to set before stacking or storing.

Notes

  • Butter: Use softened butter that still holds its shape, rather than melted butter.
  • Flour: Spoon flour into the measuring cup and level it off, or weigh it to avoid dry, crumbly cookies.
  • Coconut: Metric weight varies with the size of the shreds. Use finely shredded coconut for easier shaping.
  • Glaze consistency: Add a little powdered sugar to thicken, or a few drops of milk to thin.
  • Storage: Keep glazed cookies airtight at room temperature for 1 day or refrigerated for up to 1 week. Unglazed cookies keep airtight at room temperature for up to 1 week.
  • Freezing: Freeze cooled cookies for up to 3 months. For the neatest finish, glaze after thawing.
  • Timing: Total time excludes cooling, glaze setting, and additional baking batches.
  • Nutrition: Estimates include the full glaze and approximately 1 tablespoon of coconut topping, using unsalted butter and unsweetened coconut

     

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  • Nutrition per Cookie

    Calories: 135 kcal | Carbohydrates: 15 g | Protein: 1.2 g | Fat: 8.1 g | Saturated Fat: 5.5 g | Fiber: 0.7 g | Sugar: 7.2 g | Sodium: 22 mg | Cholesterol: 16 mg
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