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Lemon and Coconut Cookies Recipe

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Lemon and Coconut Cookies Recipe

Prep Time: Cook Time:


  • Lemon peel, raw | 4.00 tsp
  • Dried coconut flakes, sweetened | 0.50 cup
  • Whipping cream | 2.00 cup
  • Egg, whole, raw | 2.00 medium
  • Lemon juice, raw | 1.00 tsp
  • Powdered sugar | 0.25 cup sifted
  • White cake mix, lemon-flavored | 18.25 oz
Nutrition Facts (Per Serving)

Calories per serving: 232.01 mg

Fat per serving: 7.53 g

Saturated fat per serving: 3.08 g

Protein per serving: 2.65 g

Sodium per serving: 145.68 mg

Cholesterol per serving: 34.88 g


  1. Make 4 tsp zest from lemon peel, separate some sugar for coating. Set aside.
  2. Preheat oven to 350*F. Add lemon zest and coconut in a blender or food processor, process to combine for half minute until fully chopped.
  3. Take a mixer with paddle attachment; add eggs, lemon juice and cream topping, and work on it until make fluffy texture. Add sugar, cake mix and coconut mixture. Combine them well.
  4. In a bowl of sugar for coating, drop by tablespoonfuls and fold to coat completely, repeat this act to use all the final mixture. Place on baking sheet with parchment paper on it (2” apart). Bake now for 12 minutes until the corners turn into golden brown. Keep on a wire rack to cool and then serve to enjoy the evening.

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