Coconut-Lemon Cookies

Coconut-Lemon Cookies

Prep Time10 mins Cook Time8 mins Makes 54 Yield_measurecookies

On an overcast day, we thought back to our recent beach vacation and knew exactly what we needed to bake.

Ingredients List

  1. 2 1/4 cups (550 mL) all-purpose flour
  2. 1 tsp. (5 mL) baking soda
  3. 1/2 tsp. (2 mL) salt
  4. 1 cup (2 sticks) (250 mL) Becel® salted margarine sticks or unsalted margarine sticks
  5. 1 cup (250 mL) firmly packed light brown sugar
  6. 1/4 cup (60 mL) granulated sugar
  7. 2 large eggs
  8. 1 tsp. (5 mL) vanilla extract
  9. 2 Tbsp. (30 mL) grated lemon peel
  10. 1 1/2 cups (375 mL) shredded coconut

Directions

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.

Nutritional Information

Calories

90 (1 cookie)

Total Fat

6g (1 cookie)

Saturated Fat

3g (1 cookie)

Polyunsaturated Fat

0.5g (1 cookie)

Monounsaturated Fat

2g (1 cookie)

Cholesterol

5mg (1 cookie)

Sodium

80mg (1 cookie)

Total Carbs

10g (1 cookie)

Dietary Fiber

1g (1 cookie)

Sugars

5g (1 cookie)

Protein

1g (1 cookie)

Calcium

6mg (1 cookie)

Potassium

16mg (1 cookie)

Omega-3

0.2g (1 cookie)

Omega-6

0.5g (1 cookie)

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