Lemon-Coconut Cookies

Ingredients and Weight:

• All-purpose flour: 225g (2 cups)
• Baking soda: 1 teaspoon
• Salt: 1/4 teaspoon
• Unsalted butter, softened: 113g (1/2 cup)
• Granulated sugar: 150g (3/4 cup)
• Egg: 1 large
• Vanilla extract: 1 teaspoon
• Lemon zest: 1 tablespoon
• Shredded coconut: 1 cup (unsweetened)

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the egg and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the lemon zest and shredded coconut.
7. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Serving size: 1 cookie
• Calories: 150
• Fat: 7g
• Carbohydrates: 20g
• Protein: 2g

Dish Characteristics:

• Soft and chewy texture
• Sweet and tangy combination of lemon and coconut
• Golden brown edges
• Perfect for tea or coffee breaks

User Comments:

• "These cookies are so delicious! The lemon and coconut flavors are perfectly balanced."
• "I love the chewy texture. They're not too hard or too soft."
• "These cookies are easy to make and always a hit with my guests."
• "I love the way the citrusy flavor of the lemon complements the sweetness of the coconut."
• "These cookies are the perfect treat to enjoy on a sunny day."

Special Precautions and Tips:

• Make sure to zest the lemon just before using it, as the zest will lose its flavor quickly.
• Do not overmix the dough, as this will make the cookies tough.
• If you don't have shredded coconut, you can substitute with finely chopped nuts or dried fruit.
• Store the cookies in an airtight container at room temperature for up to 3 days.