If you have a soft spot for irresistibly chewy treats with a burst of fresh citrus, then you’re going to adore this Dolly Parton Coconut Cookies with Lemon Glaze Recipe. It’s a perfect harmony of toasted coconut sweetness paired with a zesty, glossy lemon glaze that adds just the right pop of brightness. These cookies deliver Southern charm in every bite, combining simple pantry staples into a delightful dessert that’s perfect for any occasion, from casual family snacking to charming tea parties. Once you make these, you’ll find yourself reaching for Dolly Parton Coconut Cookies with Lemon Glaze Recipe time and time again.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building the cookie’s wonderful texture and vibrant flavor, making it both comforting and refreshingly unique.
- 1/2 cup unsalted butter, softened: Adds richness and ensures the cookie stays tender and chewy.
- 1/2 cup granulated sugar: Balances sweetness and contributes to the cookie’s light structure.
- 1/4 cup packed light brown sugar: Offers a subtle molasses flavor that deepens the cookie’s complexity.
- 1 large egg: Binds everything together and adds moisture for a soft bite.
- 1 teaspoon vanilla extract: Enhances flavors with a warm, aromatic note.
- 1 1/4 cups all-purpose flour: The backbone of your cookie, providing structure and chewiness.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a light texture without puffing up too much.
- 1/4 teaspoon salt: Balances sweetness and boosts the coconut’s natural flavor.
- 1 1/4 cups sweetened shredded coconut: The star ingredient offering tropical flavor and a delightful chewy texture.
- For the lemon glaze: 1 cup powdered sugar, 1–2 tablespoons fresh lemon juice, and 1/2 teaspoon lemon zest (optional) create a tangy, sweet finishing touch that perfectly complements the coconut.
How to Make Dolly Parton Coconut Cookies with Lemon Glaze Recipe
Step 1: Prepare Your Oven and Bakeware
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep ensures your cookies bake evenly and lift off easily without sticking, setting you up for success from the get-go.
Step 2: Cream the Butter and Sugars
In a large bowl, cream the softened unsalted butter with the granulated and brown sugars until the mixture is light and fluffy. This process incorporates air to give your cookies a tender crumb and helps the sugars dissolve properly, creating that perfect chewiness.
Step 3: Mix in Egg and Vanilla
Beat in the large egg and vanilla extract until everything is smooth and combined. The egg acts as your binder while the vanilla adds depth, making this step essential for rich flavor and proper texture in your Dolly Parton Coconut Cookies with Lemon Glaze Recipe.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening and seasoning, which prevents any pockets of salt or baking soda and results in perfectly balanced cookies.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring just until combined—overmixing can make cookies tough. Next, gently fold in the shredded coconut, which infuses every bite with tropical flavor and chewy texture that defines this recipe.
Step 6: Scoop and Shape the Cookies
Scoop tablespoon-sized portions of dough onto your prepared sheet, spacing them about 2 inches apart. Gently flatten each with your fingertips or the back of a spoon to encourage even baking and the signature rustic cookie shape.
Step 7: Bake to Golden Perfection
Bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden. This ensures the cookies have just the right crunch around the edges while staying soft in the center. After baking, let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Prepare and Drizzle Lemon Glaze
Mix powdered sugar with fresh lemon juice until smooth and easily drizzleable. For that extra zing, stir in lemon zest if you like. Generously drizzle the glaze over the cooled cookies, then allow it to set before serving to enjoy the full contrast of tangy glaze and sweet coconut cookies.
How to Serve Dolly Parton Coconut Cookies with Lemon Glaze Recipe
Garnishes
While the lemon glaze is the star garnish here, you can add a sprinkle of extra shredded coconut or a tiny bit of lemon zest on top to make the cookies look even more inviting and boost the bright citrus aroma.
Side Dishes
These cookies are fantastic alongside a hot cup of tea, a refreshing glass of lemonade, or a dollop of whipped cream. The coconut and lemon flavors are versatile enough to pair with light breakfasts or afternoon snack spreads.
Creative Ways to Present
If you want to impress friends or family, serve these cookies on a pretty plate with edible flowers for a springtime vibe or stack them with wax paper between layers in a decorative tin to gift as a heartfelt homemade treat. They also shine arranged around a small bowl of lemon curd for dipping fun.
Make Ahead and Storage
Storing Leftovers
Store any leftover Dolly Parton Coconut Cookies with Lemon Glaze Recipe in an airtight container at room temperature for up to 4 days. This keeps them perfectly soft and chewy, making them easy to grab whenever a sweet craving hits.
Freezing
These cookies freeze beautifully! Freeze the baked cookies without glaze in a sealed bag or container for up to 3 months. When ready to enjoy, thaw completely and then drizzle with fresh lemon glaze for that irresistible finish.
Reheating
To warm the cookies, pop them in a low oven (about 300°F) for 5 minutes or microwave briefly for 10 to 15 seconds. This refreshes their soft texture and intensifies the scent, making them taste like they just came out of the oven.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can substitute unsweetened shredded coconut if you prefer less sweetness, but keep in mind the overall flavor will be less sweet, so you might want to slightly increase the sugar in the recipe or rely more on the lemon glaze to balance flavors.
Is this recipe gluten-free or can it be made gluten-free?
The original recipe uses all-purpose flour which contains gluten. However, you can try swapping in a 1:1 gluten-free flour blend to make these cookies gluten-free, though texture might be a bit different.
Can I use bottled lemon juice for the glaze?
Fresh lemon juice is best for that vibrant, fresh flavor, but bottled lemon juice can work in a pinch. Just be aware the flavor might be less bright and fresh than with freshly squeezed lemon.
How long does the lemon glaze take to set?
The glaze usually sets within 30 minutes at room temperature. For quicker setting, you can place the cookies in the refrigerator for 10 to 15 minutes.
Can I make the dough ahead of time before baking?
Absolutely! You can prepare the dough and refrigerate it tightly wrapped for up to 24 hours before baking. This can help the flavors meld and sometimes improve the texture for even more delicious cookies.
Final Thoughts
There’s something truly special about Dolly Parton Coconut Cookies with Lemon Glaze Recipe that makes them a standout treat in any bakeware lineup. Their perfect balance of sweet coconut and zesty lemon glaze is comforting and refreshing all at once. I can’t wait for you to try this recipe yourself and share the joy it brings with your loved ones. Whether you’re a longtime baker or looking for a simple yet impressive new dessert, these cookies will quickly become one of your favorites.
Print
Dolly Parton Coconut Cookies with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
These Dolly Parton Coconut Cookies with Lemon Glaze are a delightful Southern-inspired treat featuring a chewy coconut cookie base topped with a tangy, sweet lemon glaze. Perfectly balanced with a hint of vanilla and a bright citrus finish, these cookies bring a touch of springtime charm and are easy to bake for any occasion.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups sweetened shredded coconut
Lemon Glaze
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar using a mixer or by hand until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is fully combined and smooth, creating a rich base for your cookies.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and seasoning evenly throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in Coconut: Gently fold the shredded coconut into the dough, ensuring even distribution for that signature chewy texture and coconut flavor.
- Shape Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about two inches apart to allow room for spreading. Flatten each ball slightly with your fingers or the back of a spoon for even baking.
- Bake Cookies: Bake the cookies for 10 to 12 minutes or until the edges turn lightly golden brown, indicating they’re perfectly baked with a slight crispiness.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, preventing breakage and sogginess.
- Make Lemon Glaze: Whisk the powdered sugar with fresh lemon juice until the glaze is smooth and pourable. Stir in lemon zest if using for extra flavor.
- Glaze Cookies: Drizzle the lemon glaze over the cooled cookies and allow it to set before serving, adding a bright and sweet finishing touch.
Notes
- For crispier edges, extend baking by 1-2 minutes but avoid overbaking to keep the centers chewy.
- These cookies freeze well; thaw completely before glazing for best results.
- The lemon glaze adds a fresh zing, making these treats perfect for spring, holidays, or any festive gathering.
