Lemon Coconut Snowball Cookies

These lemon snowball cookies are definitely a favorite cookie in my house. I always include these in our annual Christmas cookie baking marathon, but they don’t usually last more than a day before they get gobbled up. These cookies have a wonderful lemony flavor that makes them especially addicting. Gotta love that lemon and coconut combo!

Print Recipe

Lemon Coconut Snowball Cookies

A light and refreshing cookie that is sure to be a new family favorite. These Lemon Coconut Snowball Cookies have a hint of lemon and coconut that accentuates the crispy cookie. Scrumptious!

Servings

Dozen

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 2-1/4 cups flour
• 1-1/2 Tbsp grated lemon zest
• 1/2 tsp salt
• 1 cup sweetened flaked coconut
• 1-1/2 cups powdered sugar, to roll the cookies in

Servings Dozen Ingredients 1 cup unsalted butter, softened 1/2 cup powdered sugar 1 tsp coconut extract 1 tsp vanilla extract 2-1/4 cups flour 1-1/2 Tbsp grated lemon zest 1/2 tsp salt 1 cup sweetened flaked coconut 1-1/2 cups powdered sugar, to roll the cookies in

Instructions

1. Beat the butter in a large bowl until creamy. Add the 1/2 cup of powdered sugar, coconut extract, and vanilla extract; beat until well combined. Add the flour, grated lemon zest, and salt; beat just enough to make sure everything is well incorporated.
2. Stir in the sweetened flaked coconut. Wrap dough in plastic wrap and chill for at least 30 minutes.

Preheat oven 350° F.

1. Roll dough into 1-inch balls. Place on baking sheet, spacing about 1″ apart.
2. Bake for 15 to 18 minutes; cookies should be light brown on the bottom, but not browned on top. Cool cookies on wire rack for a few minutes.
3. In a small bowl, add 1-1/2 cups of powdered sugar. While the cookies are still warm, gently roll in the powdered sugar until well coated. Place back on cooling rack to cool completely. Just before serving, roll cookies in powdered sugar a second time.