Cookies with Lemon Cream and Tropical Coconut
Delightful cookies featuring sweet, buttery flavors complemented by a zesty lemon cream filling and tropical coconut, perfect for indulging and sharing.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Ensure it is softened for easier mixing.
- 1 cup granulated sugar
- 1 large egg Room temperature for better incorporation.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Sifted for better consistency.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Helps to enhance flavor.
- 1 cup shredded coconut Sweetened or unsweetened based on preference.
For the Lemon Cream
- 1/2 cup unsalted butter, softened Make sure it’s very soft for easy mixing.
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice Freshly squeezed for best flavor.
- 1 lemon Zest from 1 lemon Adds flavor to the cream.
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy.
- Beat in the egg and vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.
- Using a tablespoon, scoop out the dough onto your prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10-12 minutes or until the cookies are golden around the edges.
Lemon Cream Filling
- While the cookies are baking, beat together the softened butter, powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth and creamy.
Assembly
- Once the cookies have cooled slightly, spread a generous amount of lemon cream between two cookies.
Serving
- Enjoy your cookies while they're fresh, and don't forget to share with family or friends!
Notes
Chill the dough for 30 minutes if too soft. Try adding lime zest or rum extract for a twist. The lemon zest is key for flavor.