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
Scale
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.
