If you’re craving a sweet treat that bursts with tropical charm and a bright zing, you’ve got to try the Dolly Parton Coconut Cookies with Lemon Glaze Recipe. These cookies perfectly balance the chewiness of shredded coconut with a tantalizing lemon glaze that adds just the right pop of freshness. Every bite feels like a warm Southern hug, making this dessert a true crowd-pleaser whether you’re baking for family, friends, or just to indulge yourself. Trust me, once you make these delightful cookies, they’ll become a staple in your recipe box.
Ingredients You’ll Need
This Dolly Parton Coconut Cookies with Lemon Glaze Recipe keeps things wonderfully simple with ingredients that pack big flavor, texture, and a touch of Southern charm. Each ingredient plays a crucial part, from the creamy butter for richness to the zesty lemon that lifts this cookie to a whole new level.
- Unsalted butter, ½ cup: Softened for a creamy base that adds richness and helps create tender cookies.
- Granulated sugar, ½ cup: Sweetens the dough and helps achieve that lovely golden crust.
- Light brown sugar, ¼ cup: Adds moisture and a subtle caramel note for deeper flavor.
- Large egg, 1: Binds all the ingredients together while adding moisture.
- Vanilla extract, 1 teaspoon: Enhances the overall flavor with warm, aromatic notes.
- All-purpose flour, 1 ½ cups: The essential structure that holds these cookies together perfectly.
- Baking soda, ½ teaspoon: Helps the cookies rise just enough for a soft but structured texture.
- Salt, ¼ teaspoon: Balances sweetness and amplifies flavors.
- Sweetened shredded coconut, 1 cup: Provides chewy texture and tropical flair.
- Powdered sugar, 1 cup (for glaze): Creates a smooth, sweet coating that melts in your mouth.
- Fresh lemon juice, 2–3 tablespoons (for glaze): Gives the glaze a bright, tangy kick that pairs wonderfully with the coconut.
- Lemon zest, 1 teaspoon (for glaze): Intensifies the citrus flavor, making the glaze extra fragrant.
How to Make Dolly Parton Coconut Cookies with Lemon Glaze Recipe
Step 1: Prepare Your Oven and Baking Sheet
First things first, preheat your oven to 350°F. Line a baking sheet with parchment paper—this prevents sticking and makes clean-up a breeze. Getting your oven ready sets the stage for perfectly baked cookies every time.
Step 2: Cream Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is critical because it incorporates air, helping your cookies develop a wonderful texture.
Step 3: Add Egg and Vanilla
Next, beat in the egg and vanilla extract until you have an even, smooth batter. These ingredients add moisture and a rich aroma, making your cookies even more irresistible.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix these into your wet ingredients, stirring just until combined. Overmixing can make cookies tough, so keep your mixing gentle.
Step 5: Fold in Shredded Coconut
Gently fold the sweetened shredded coconut into the dough until evenly distributed. This adds that chewy, tropical surprise that makes these cookies stand out.
Step 6: Scoop and Bake
Use a tablespoon to scoop rounded portions of dough onto your prepared baking sheet, spacing each cookie about 2 inches apart so they have room to spread. Bake for 10 to 12 minutes until the edges are golden and the centers are set but still soft.
Step 7: Cool Cookies
Let the cookies cool on the baking sheet for about 5 minutes—this helps them firm up so they don’t break when you transfer them. Then carefully move them to a wire rack to cool completely before the glaze goes on.
Step 8: Make the Lemon Glaze
While your cookies cool, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until the glaze is smooth and slightly runny. This bright, tangy glaze is the magic touch that completes the Dolly Parton Coconut Cookies with Lemon Glaze Recipe.
Step 9: Glaze the Cookies
Drizzle the lemon glaze over each cooled cookie using a spoon or a small piping bag. Allow the glaze to fully set before serving or storing to keep those beautiful, glossy finishes intact.
How to Serve Dolly Parton Coconut Cookies with Lemon Glaze Recipe
Garnishes
For a touch of elegance, sprinkle a tiny pinch of toasted coconut flakes on top of the glaze or add a few thin lemon zest strips. These subtle garnishes not only enhance the visual appeal but also add delightful texture and extra citrus aroma.
Side Dishes
These cookies pair beautifully with a chilled glass of iced tea or a hot cup of Earl Grey tea. You can also serve them alongside fresh fruit like pineapple or berries, letting their natural sweetness complement the coconut-lemon duo.
Creative Ways to Present
Impress your guests by arranging these cookies on a tiered dessert stand with small bowls of extra glaze and coconut flakes for dipping. Or, serve them with a scoop of vanilla bean ice cream for a decadent twist on a classic Southern dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover Dolly Parton Coconut Cookies with Lemon Glaze Recipe in an airtight container at room temperature. They will stay fresh and chewy for up to four days, making them perfect for quick snacks or last-minute gatherings.
Freezing
If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet first. Once frozen, transfer them to a resealable freezer bag. When you’re ready, thaw at room temperature and re-glaze if needed for that fresh finish.
Reheating
To bring back that fresh-baked warmth, pop your cookies in a 300°F oven for about 5 minutes. Just be careful not to melt the glaze—warming them gently is the key to maintaining their texture and flavor.
FAQs
Can I use unsweetened shredded coconut instead of sweetened?
Absolutely! Using unsweetened shredded coconut will give a less sweet, more natural coconut flavor. You might want to increase the sugar slightly in the dough or add a touch of honey to balance it out.
How do I make the lemon glaze thicker or thinner?
If your glaze is too thick, add lemon juice a teaspoon at a time until you reach your desired consistency. To thicken it, add more powdered sugar gradually. The glaze should be pourable but able to hold its shape on the cookie.
Can I prepare the cookie dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. This actually enhances the flavor and texture. Just remember to bring the dough to room temperature before scooping and baking.
Is there a vegan version of this Dolly Parton Coconut Cookies with Lemon Glaze Recipe?
While this recipe uses butter and eggs, you can substitute vegan butter and a flax or chia egg to make it vegan-friendly. Just note that results may vary slightly in texture and flavor.
Can I add other flavors to the cookie dough?
Definitely! Adding a half teaspoon of lemon extract boosts the citrus notes, or try a sprinkle of cinnamon or nutmeg for a warm twist. These add-ins make the cookies uniquely yours without losing their Southern sweetness.
Final Thoughts
There’s something truly special about the Dolly Parton Coconut Cookies with Lemon Glaze Recipe that brings a little sunshine to any day. It’s a wonderful mix of chewiness, zest, and classic comfort wrapped into one perfect bite. Whether you’re making them for a cozy afternoon treat or a festive gathering, these cookies are sure to brighten spirits and satisfy sweet cravings. Give this recipe a go and prepare to fall in love with a new Southern classic!
Print
Dolly Parton Coconut Cookies with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
These Dolly Parton Coconut Cookies with Lemon Glaze offer a delightful blend of sweet coconut and zesty lemon, perfect for a light and flavorful dessert. Soft, chewy cookies are topped with a bright lemon glaze that adds a refreshing twist to this Southern American classic.
Ingredients
For the cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sweetened shredded coconut
For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add egg and vanilla: Beat in the egg and vanilla extract until the mixture becomes smooth and well-combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
- Fold in coconut: Gently fold in the shredded sweetened coconut until it is evenly distributed throughout the dough.
- Scoop dough: Using a rounded tablespoon, scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake cookies: Bake for 10–12 minutes or until the edges turn golden and the centers are set, ensuring perfectly cooked cookies.
- Cool cookies: Allow the cookies to cool on the baking pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare lemon glaze: While the cookies cool, whisk together powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth and pourable.
- Glaze cookies: Drizzle the lemon glaze evenly over the cooled cookies and let the glaze set before serving or storing.
Notes
- For extra lemon flavor, add ½ teaspoon lemon extract to the dough.
- These cookies store well in an airtight container at room temperature for up to 4 days.
