Lemon coconut snowball cookies are tender, buttery shortbread cookies filled with chewy coconut and lemon zest. They're perfect for your next holiday cookie tray, or any time of year!
In a large bowl, add butter and sugar. Using a hand mixer or stand mixer, cream together until light and fluffy, about a minute. Add lemon zest, lemon juice, and vanilla extract and mix until just combined.
Add flour and salt to butter mixture and mix on low (or by hand with a spoon) until just combined. Last, stir in shredded coconut.
Cover bowl and refrigerate for 30 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Remove dough from refrigerator. Form dough into 1 inch balls (or use a small cookie scoop) and place 1 inch apart onto prepared baking sheet.
Bake for about 10-12 minutes, or until edges begin to lightly brown. Allow cookies to rest on baking sheet for 5 minutes before transferring to a cooling rack.
Once cookies have cooled (or are barely warm), gently roll in confectioner's sugar to coat.
Notes
Lemon zest and juice can be substituted with 1 and ¾ teaspoons of lemon extract.
Cookies will keep for up to 5 days in a sealed container at room temperature. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Cookie dough can be stored in the refrigerator for 3 days, or frozen up to 3 months in a sealed plastic container or freezer bag.