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

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