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
Scale
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.
