Lemon-Coconut Crinkle Cookies
Zesty lemon and coconut crinkle cookies rolled generously in powdered sugar so they crack as they bake.
🍳 Cook: 13 min
Ingredients
| 150 г | soft cow's butter |
| 1 ч.ч. | powdered sugar |
| 2 | eggs |
| 1 | zest and juice of 1 large lemon |
| — | yellow food colouring |
| 1-2 капки | lemon essence |
| 1 ч.ч. | coconut flakes |
| 2 1/2 (3/4) ч.ч. | flour |
Instructions
- In a bowl beat the butter and sugar until a creamy mixture forms. Add the eggs one at a time and beat well again.
- Grate the lemon zest, squeeze out the lemon juice and add them to the mixture. Add the yellow food colouring with the essence. While stirring constantly, add the coconut flakes and the flour and knead a medium-soft dough.
- Wrap the dough in cling film and leave it in the fridge for 2 hours.
- Heat the oven to 170 degrees. Shape the dough into balls, roll them generously in powdered sugar and arrange them in a tray lined with baking paper.
- Bake the cookies for 13 minutes, leave them to cool on a rack and store them in tins.
Makes 2 black stovetop trays.