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Coconut-Lemon Cookies

On an overcast day, we thought back to our recent beach vacation and knew exactly what we needed to bake.
  • Cooking time8 min
  • Prep time10 min
  • Portions 54
recipe image Coconut-Lemon Cookies

Ingredients

  • 2 1/4 cups (550 mL) all-purpose flour
  • 1 tsp. (5 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 1 cup (2 sticks) (250 mL) Becel® salted margarine sticks or unsalted margarine sticks
  • 1 cup (250 mL) firmly packed light brown sugar
  • 1/4 cup (60 mL) granulated sugar
  • 2 large eggs
  • 1 tsp. (5 mL) vanilla extract
  • 2 Tbsp. (30 mL) grated lemon peel
  • 1 1/2 cups (375 mL) shredded coconut

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 375°F (190 C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla and lemon peel until blended. Gradually add in flour mixture; beat just until blended. Shape into 1-inch (2.5 cm) balls. Roll* in coconut. Arrange on ungreased baking sheets, 2-inches (5 cm) apart.
  3. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
*For an easier variation, just stir in coconut and bake as above.