Skip to main content

Lemon Coconut Pixies


Lots of cookie baking going on here over the last few weeks.  This is another family favorite, I've been making these for over 15 years! Their beautiful color and citrus flavor is great for any occasion. I found this recipe in a Hershey's cookbook, and it's also on their website.

I'm a big fan of cookie scoops for uniform cookies. Not only does it make for a nice look, but it also ensures they all bake evenly. I just love cookies that are crisp on the outside and chewy on the inside!


Here are some other cookie recipes you may enjoy:
Brownie Crackles
Raspberry Coconut Cookies
Sparkle Cookies

Lemon Coconut Pixies

Lemon Coconut Pixies
Author: Jolene's Recipe Journal

Ingredients

  • 1/4 C. Butter or margarine, softened
  • 1 C. Sugar
  • 2 eggs
  • 1 1/2 tsp. freshly grated lemon zest
  • 1 1/2 C. All purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 C. Mounds sweetened coconut flakes (any brand will work)
  • Powdered sugar

Instructions

  1. Preheat oven to 300 degrees.
  2. Beat butter, sugar, eggs and lemon peel in a large bowl till well blended.
  3. Stir together flour, baking powder and salt; gradually add to lemon mixture, beating until blended. Stir in coconut.
  4. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape into one inch balls; roll in powdered sugar.
  5. Place 2 inches apart on a cookie sheet lined with parchment paper. bake 15-18 minutes or until edges are set.
  6. Immediately remove to wire rack to cool. Store in tightly covered container in cool, dry place. Makes about 4 dozen.

Notes

Source: Hershey's

Recommended Products

Wilton Cookie Scoop

Other recipes you may enjoy:

Brownie Crackles

Lemon Butter Cookies

Coconut Washboards

lemon, cookies
Cookies, Dessert
American


Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.
10 comments
Read more