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Coconut-Lemon Cookies

  • Cooking time8 min
  • Prep time10 min
  • ServingsMakes 54 cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 Tbsp. grated lemon peel
  • 1 1/2 cups shredded coconut
Calories90.00
Total Fat6.00 g
Saturated Fat3.000 g
Trans Fat0.000 g
Polyunsaturated Fat0.500 g
Monounsaturated Fat2.000 g
Cholesterol5 mg
Sodium80 mg
Total Carbs10.00 g
Dietary Fiber1.0 g
Sugars5.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium6 mg
Iron0.00 mg
Potassium16.000 mg
Omega-30.20 g
Omega-60.50 g

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.