Coconut-Lemon Cookies

  • Cooking time8
  • Prep time10
  • Servings0
recipe image Coconut-Lemon Cookies


  • 2.25 cups all-purpose flour
  • 1 tsp. baking soda
  • 0.5 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup firmly packed light brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 Tbsp. grated lemon peel
  • 1.5 cups shredded coconut


Preheat oven to 375°F (190 C). Combine flour, baking soda and salt in medium bowl; set aside. 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. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.