Lemon Coconut Snowball Cookies
Lemon coconut snowball cookies are tender, buttery shortbread cookies that are filled with chewy coconut and lemon zest. Perfect for your next holiday cookie tray, or enjoyed year round.
Servings 40 cookies
Calories 94kcal
Ingredients
Lemon Cookies
- 1 cup unsalted butter room temperature
- ¾ cup confectioner's sugar
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 cup shredded unsweetened coconut
- ½ cup confectioner's sugar for rolling
Instructions
- In a bowl, cream together butter and sugar. Add lemon zest, vanilla extract, and lemon juice and stir to combine.
- Add flour and salt to butter mixture and mix until combined. Last, stir in shredded coconut.
- Cover bowl and refrigerate for 30 minutes. Meanwhile, preheat oven to 375 degrees, line a baking sheet with parchment paper and set aside.
- Remove dough from refrigerator. Form dough into 1 inch balls and place 1 inch apart onto lined baking sheet.
- Bake for 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
- Cookies will keep for 3-5 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.
Nutrition
Serving: 0g | Calories: 94kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 16mg | Potassium: 22mg | Fiber: 1g | Sugar: 4g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg