Cookies are my undoing. But you already knew that. Cookies are my husband's undoing. But you knew that too.
While the straightforward chocolate chip cookie is the true love of my life, I also very partial to a cranberry and macadamia nut and a ginger maple cookie. But that absolutely doesn't mean that I will ever skip a coconut macaroon, let an espresso cookie pass me by without sinking my teeth into.
Cookies are also my favourite giveaway. They make fantastic presents are so simple to put together. And I can think of 10,000 variations to go by. And if all else fails there's always my triple chocolate cookies to the rescue.
These cookies were made late last night, when after over two weeks of not even holding a whisk or a spatula in my hand. I baked some awesome brownies, which I will be blogging about soon. And then these cookies. Can I please tell you these cookies smell absurdly amazing? And that they spread a bit.
They taste lovely these cookies, they do. A lovely rich nutty flavour from the coconut, slight tang from the lemon and I baked them so that they crispened up a bit, so they had a beautiful crunch as well.
I left these cookies for a bit until I went to fiddle with the camera, and when I came back there was a rather large whole in the basket. Hmm.... wonder whodunnit. Anyone else living with a cookie monster?
Coconut and Lemon Cookies
Adapted from My Baking Addiction
Makes 21 large cookies
1 1/3 cups all-purpose flour1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
¾ cups white sugar
1/2 teaspoon vanilla extract
1/2 tsp lemon extract
3 drops yellow food colouring
Zest of one large lemon, finely minced
3 tbsp lemon juice
1/2 cup unsweetened toasted coconut1/2 cup icing sugar for rolling cookies
1. Preheat oven to180 degree centigrade. Line cookie sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using your fingers mix the lemon zest and sugar together. Add the butter and whisk till fluffy.
4. Beat in egg, vanilla extract, lemon juice and yellow colouring.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 15 minutes in the preheated oven, or until lightly browned
Am also sending this to Tea Time Treats by What Kate Baked and is hosted by Lavender and Lovage this May. We've got cookies on the menu, so don't forget to send in your favourite ones.