Classic Chocolate Chip Cookies get a make over with white chocolate, coconut, macadamia nuts, and lemon. These White Chocolate Lemon Coconut Cookies are the perfect spring and summer cookie with a little tropical twist.
Creating These Lemon Coconut Cookies
We have been enjoying cookies a lot lately. It all started when my mom came out to visit for my birthday a couple weeks ago. Everyone was craving a sweet snack after school one day.
Cookies quickly became the topic of conversation leading Logan, Madeline and me to beg my mom to make us a batch. With 3 against 1, my mom could hardly say no, so she got to work in the kitchen with a little help from the kids.
That first batch of cookies turned into 2 or 3 over the course of a couple of weeks and we enjoyed every single one. It became our routine after dinner to make some cookies with the dough in the refrigerator and then enjoy them while we spent time together in the evenings after dinner.
Here is a new cookie recipe to give a try and share with your family. These White Chocolate Lemon Coconut Cookies are a fun twist on the usual chocolate chip cookies.
These would be fantastic as lemon Christmas cookies (great for gifting!), or you can enjoy them in the warmer months.
Ingredients for Lemon Coconut Cookies
For these easy lemon cookies, you’ll need the following basic ingredients:
- Cake flour
- Bread flour
- Baking powder and baking soda
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Macadamia nuts (optional)
- Shredded coconut
- White chocolate chips
- Lemon zest
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Can the Cake Flour Be Substituted?
Yes, you can make your own cake flour in a matter of minutes. It’s a handy trick for recipes like this one!
Can I Use Just All-Purpose Flour?
Most likely, yes. However, your lemon coconut cookies won’t be as soft and chewy as mine were.
How to Make Lemon Coconut Cookies
These soft lemon cookies are so easy to make, but you do have to wait for the dough to chill before baking the cookies. The wait is worth it, though!
- Sift together flours, baking soda, baking powder and salt into a bowl. Set aside.
- In another bowl, cream together the butter and sugars until very light.
- To the butter mixture, add the eggs. Stir in the vanilla.
- Add the dry ingredients, coconut and lemon zest, and mix until just combined.
- Stir in the white chocolate pieces.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- Once the dough has had time to chill, scoop it into six 3 1/2-ounce mounds of dough onto baking sheet.
- Bake until golden brown but still soft.
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
Can the Cookies Be Frozen?
Yes! Let the soft lemon cookies cool completely to room temperature, then seal inside a freezer bag and label. They’ll last up to 3 months and can be reheated in the oven or left to thaw on your countertop.
Cookie dough also freezes extremely well and is the perfect sweet treat to keep stashed in your freezer to instantly satisfy those sweet tooth cravings. We love to make a double or triple batch so we can keep extra on hand! Check out the tutorial for How to Freeze Cookie Dough!
Tips for Making Lemon Coconut Cookies
- I usually make half with macadamia nuts and half without since Logan doesn’t do nuts, but they are good both ways.
- If you prefer toasted coconut, head over to this post to learn how to toast coconut flakes in 3 different ways (they’re all super easy!).
- For even more lemon flavor, add extra lemon zest. Do NOT add lemon juice, as that will alter the texture of the cookie dough.
More Easy Cookie Recipes:
I have lots of great cookie recipes if you’re looking for something else. Here are a few of our favorites. Don’t see what you’re looking for here? Check out the entire recipe index and the cookie recipe archive for even more great recipes!
We love these Gluten-Free Lemon Cookies made with pudding mix, cream cheese, and mixed with white chocolate pieces. Soft, chewy, and so good!
Our kids (and plenty of family and friends) would straight up boycott if I ever stopped making these NY Times Chocolate Chip Cookies.
Oatmeal Almond Chocolate Chunk Cookies combine the best of oatmeal and chocolate cookies with a hint of nutty almond butter.
We found a way to get our peanut butter cookie cravings with Logan’s peanut allergy. Almond Butter Cookies have all that classic taste without the allergen. They freeze well, too!
White Chocolate Pistachio Cookies are great for anyone who loves pistachios (pick me, please!).
These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate.
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- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 8 ounces chopped macadamia nuts, optional
- 1 1/4 cup shredded coconut
- 1 1/4 pound white chocolate chips
- zest of 3 large lemons
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add dry ingredients, coconut and lemon zest, and mix until just combined, 5 to 10 seconds.
- Stir in the white chocolate pieces. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
- Bake until golden brown but still soft, 15 to 20 minutes (for traditional sized cookies with a large cookie scoop, cook for about 10-13 minutes). Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
- Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
If you prefer toasted coconut, head over to this post to learn how to toast coconut flakes in 3 different ways (they’re all super easy!), how to store toasted coconut, how long toasted coconut lasts, and the many different ways you can use this fun, tasty ingredient!
This cookie dough freezes well. For freezing instructions, see How To Freeze Cookie Dough.
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Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 308Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 24mgSodium 279mgCarbohydrates 34gFiber 2gSugar 17gProtein 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.