Coconut Lemon Drop Cookies

by Charlotte Jane Davis

Coconut Lemon Drop Cookies

Dive into these fluffy and crumbly Italian cookies if you want some special treats. The look itself is mesmerizing but it also has a unique texture and taste. They look fancy but actually are easy to make. If you are tired of ordinary cookies, this is a very nice alternative.

Tip: Don’t bake the cookies for too long otherwise they will be too crispy and dry. They will continue to cook and firm up when cooling down. The glaze should be smooth but still be able to hold on to the cookies. Test it with a spoon to check the consistency. Only glaze the cookies when they are cooled.

Equipment required

  • Measuring cups
  • Mixing bowl
  • Cookie Sheets (Pure Aluminum Insulated Cookie Sheet 16”, Carbon Steel Insulated Cookie Sheet, OR Commercial Grade Natural Pure Aluminum Cookie Sheet Extra Thick)
  • Cookie scoop
  • Whisk (Silicone OR Stainless Steel)
  • Spatula 


Cookie dough

  • 2 cups all-purpose flour
  • 1/2 cup softened butter
  • 3/4 cup caster sugar
  • 1 teaspoon coconut/ vanilla essence
  • 1 egg
  • Zest of 1 lemon
  • 3g (1/2 tsp) baking powder

Lemon glaze

  • 3 tbsp lemon juice
  • 5/8 cup powdered sugar

This recipe yields 16 servings

Time required: 30 minutes


  1. Preheat the oven to 320 degrees F.
  2. In a stand mixer, beat butter, sugar, zest, and vanilla on medium speed or until light-colored and fluffy. Gradually add the egg, and mix well until smooth.
  3. Sift the flour and baking powder together and add, mix with low speed until a soft dough forms.
  4. Evenly distribute the mixture into 16 pcs. Roll into balls and place on the cookie sheet with 2 inches in between. Press gently the balls to flatten.
  5. Bake for 12 minutes or until cooked and lightly golden. Let it sit on the cooling rack for 10 minutes.
  6. Prepare the glaze by gradually adding the lemon juice into the powdered sugar until a thick, but spreadable icing is formed. Then, spread the glaze onto each cookie with a teaspoon.

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