These easy lemon coconut drop shortbread cookies are like snowball cookies but with glaze instead of a confectioners’ sugar coating. They’re buttery and light with a tender, yet crumbly shortbread-style texture. Top with smooth lemon glaze plus a garnish of coconut or sprinkles to make a beautiful two-bite cookie!
I always love some fresh flavor on my holiday cookie trays, so let’s add lemon & coconut!
What are Lemon Coconut Drop Shortbread Cookies?
Today’s cookies are like wedge shortbread cookies without the cake pan, like snowball cookies without the powdered sugar coating, like pistachio cookies without the nuts, peppermint snowball cookies and cranberry spice cookies but with lemon and coconut, and like butter cookies without the piping tip. They’re also like the coconut lime shortbread recipe in my cookbook but without the cookie cutters. SO MANY THINGS!
“Lemon coconut drop shortbread cookies” sounded better than “shortbread snowless nut-free lemon coconut butter drop cookies” so that’s what we’re going with!
Why You’ll Love These Lemon Coconut Shortbread Cookies
- So easy! 1 bowl, 8 ingredient dough
- Short dough chilling time—just 30 minutes
- Another egg-free baking recipe, just like brown sugar shortbread cookies
- Not overly sweet
- Exceptionally flavorful & buttery
- Can garnish the glaze with coconut, sprinkles, and/or lemon zest
- Crumbly, yet tender texture
Plus, the glaze eventually sets which means your little lemon cookies are convenient to gift, stack, store, and transport. This recipe also joins 30+ others in my collection of Quick Dessert Recipes—ready in 1 hour or less!
Key Ingredients in These Easy Cookies
A few more ingredients: You also need all-purpose flour, vanilla extract, salt, plus a little milk for the lemon glaze.
3 Success Tips for Lemon Coconut Shortbread Cookies
Can I Skip The Glaze? Absolutely. Feel free to leave plain or coat in confectioners’ sugar like snowball cookies. See recipe note below.
. Aren’t they pretty? They don’t have a strange flavor/aroma like some naturally colored sprinkles do. I’m a fan!
By the way, if you’re looking for a flatter non-shortbread cookie with these flavors, try these coconut lime cookies and replace the lime juice + zest with lemon. Or if you are looking for a pure lemon cookie with no coconut or competing flavors, try my lemon crinkle cookies or lemon thumbprint cookies.
Lemon Coconut Drop Shortbread Cookies Recipe
Description
These easy shortbread-style lemon coconut drop cookies are like buttery snowball cookies but with glaze instead of a confectioners' sugar coating. There’s only 30 minutes of cookie dough chilling needed which makes this a quick cookie recipe.
Ingredients You’ll Need
Instructions
- Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for next step.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners’ sugar, vanilla extract, coconut extract, and lemon zest and then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the lemon juice, salt, coconut, and flour and beat on medium speed until combined. The dough may not come together at first, but keep mixing until it does. The cookie dough will be thick.
- Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
- Bake the cookies until lightly browned around the bottom edges, about 14-15 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
- Whisk all of the glaze ingredients together in a medium bowl. If desired, add more confectioners’ sugar to thicken or more milk to thin out. Dip cookies in icing or drizzle on top. If desired, garnish with coconut, sprinkles, and/or lemon zest. If coated lightly, the icing will set after 2 hours.
- Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.
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