Delicate and zesty lemon coconut snowball cookies that melt in your mouth, perfect for a delightful treat.
Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 teaspoons lemon zest. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 cup shredded coconut. Additional powdered sugar, for rolling.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the lemon zest and vanilla extract, mixing until well combined. Gradually add the flour and salt to the mixture, mixing until a dough forms. Stir in the shredded coconut until evenly distributed throughout the dough. Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the bottoms of the cookies are lightly golden. Remove from the oven and let the cookies cool for a few minutes on the baking sheet. While the cookies are still warm, gently roll them in powdered sugar until coated. Transfer the coated cookies to a wire rack to cool completely. Once the cookies are completely cooled, you can roll them in powdered sugar again for an extra layer of sweetness. Serve and enjoy!
Prep Time: 20 minutes
Cook Time: 15 minutes
Hilliard Comstock Middle School















