Day 7 of LJB Cookie Week… Coconut Lemon Snowflake Cookies

 

These yummy little gems came to us just this season.  We tried this recipe and fell in love!  We love that they are a rolled cookie; doesn’t the snowflake shape just make it so festive?  And we love the texture of the coconut paired with the tang of the lemon.  Delish!!!

 

Coconut Lemon Snowflake Cookies

 

  • 2 ½ cups flour
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 sticks , plus 5 Tablespoons butter at room temperature
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla
  • 2 2/3 cups powdered sugar
  • 4 Tablespoon half and half
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons lemon zest
  • white sparkling sugar, for decoration
  • 1 cup shredded coconut

Using an electric mixer, cream 11 Tablespoons butter and sugar until fluffy, about 3 minutes.  Add eggs, and extracts, scraping the bowl and beat for 2 minutes.  Mix in the dry ingredients.

Divide the dough evenly between to pieces of plastic wrap.  Shape into 2 disks, seal and refrigerate for 2 hours.

Meanwhile, using an electric mixer, beat the remaining 10 tablespoons butter, salt, powdered sugar, half and half, lemon juice and lemon zest.  Beat on high for 2 minutes, until fluffy.  Cover and chill the filling.

Preheat oven to 375 degrees.

When dough is ready, roll out on floured surface to 1/8” thick, and cut with snowflake cookie cutter.  Transfer to parchment lined cookies sheet.  Sprinkle each cookie with sparkling sugar and bake for 8 minutes.

Transfer to cooling rack and let cool.  Spread the bottom each cookie with 1 teaspoon of the filling.  Use your finger to press the coconut onto one side of the sandwich then add another cookie to create entire sandwich.

Chill 30 minutes to set filling.

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