Lemon Coconut Sugar Cookies Recipe for Soft, Zesty Bites

Sweet and chewy with bits of coconut and bright lemon zest, these Lemon Coconut Cookies are an ideal spring or summer treat. They combine a tender sugar-cookie base with tropical shredded coconut and refreshing lemon for a cookie that’s simple to make and delicious to eat.

Why I love this recipe

This recipe is easy and reliable. Everything comes together in one bowl—no chilling, no rolling, no cookie cutters. Just mix, scoop and bake. The lemon zest provides bright, aromatic citrus notes while the sweetened shredded coconut adds chew and a subtle tropical flavor. The result is a soft, slightly crisp-edged cookie that tastes fresh and summery.

If you want to pair these cookies with more lemon desserts, consider serving them alongside other lemon-forward treats for a citrus-themed menu.

Ingredients

Two ingredients help make these cookies tender and keep them from spreading too much: cream of tartar and powdered sugar. Cream of tartar acts as a stabilizer and mild leavening agent. Powdered sugar contains a bit of cornstarch, which helps the cookies hold their shape while contributing to a soft texture.

• 1 cup (2 sticks) butter, softened
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 4 1/2 cups all-purpose flour
• Zest of 1/2 lemon (adjust to taste)
• 1 cup shredded sweetened coconut

Step by step

1. Preheat the oven to 350°F (175°C) and line two baking sheets or a sheet pan with parchment paper.
2. In a large bowl or the bowl of a stand mixer, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until smooth and combined.
3. Add the eggs and beat until well incorporated and the mixture is slightly fluffy.
4. Stir in the vanilla and lemon extracts.
5. Add the baking soda and cream of tartar and mix briefly to combine.
6. Mix in the flour, adding it one cup at a time and scraping down the bowl between additions, until a soft dough forms.
7. Fold in the shredded coconut and lemon zest until evenly distributed.
8. Use a cookie scoop (about 2 tablespoons) or two spoons to portion the dough onto the prepared baking sheets, leaving about 2 inches between cookies for spreading.
9. Bake for 10–12 minutes, or until the edges are just beginning to turn golden while the centers remain light in color. For larger scoops, add a minute or two to the baking time.
10. Allow cookies to cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

Tip: A medium cookie scoop that holds about 2 tablespoons yields nicely sized cookies. If you make larger cookies, increase the baking time slightly. If you don’t have a cookie scoop, two spoons work well to drop the dough onto the baking sheet.

These cookies bake up with delicate golden edges and a soft, chewy center studded with coconut and flecks of lemon zest. They’re delightful warm from the oven, but their flavor improves if they rest for a day, allowing the lemon and coconut to meld.

Enjoy the tender, chewy centers and crisp edges—simple textures that combine for a satisfying cookie every time.

Storage

Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer bag for up to 3 months and thaw overnight at room temperature before serving.

If you try this recipe, feedback is always welcome—comments and ratings help refine the recipe for others.

Lemon Coconut Sugar Cookies

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• Total Time: 20 minutes
• Yield: About 48 cookies (using 2 tbsp scoops)