Coconut Lemon Drop Cookies
Was wanting to find a recipe that used lemon pudding and just couldn't find the right one that suited me, so I came up with this one on a whim. It smelled so yummy and the texture is tender and chewy. It is not overly sweet and the coconut adds a bit of crunch. Please try them and let me know what you think. Store in an airtight container.
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 1cup butter, softened
- 1cup white sugar
- 1vanilla bean, split lengthwise and seeds scraped
- 2eggs
- ½teaspoon vanilla extract
- ¼teaspoon lemon extract
- 2cups all-purpose flour
- 1cup unsweetened shredded coconut
- 1(3.4 ounce) package instant lemon pudding mix
- 1teaspoon baking soda
- ½teaspoon salt
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).Step 2
Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.Step 3
Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.Step 4
Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.