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Lemon Vanilla Bean Coconut Crunch Cookies

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 cookies
Calories 150
Delight in these crispy, coconut-infused cookies with a zesty lemon glaze, perfect for a sweet treat.

Ingredients

Dried and toasted coconut

  • 1 cup shredded sweetened coconut
  • 1 cup white sugar
  • 0.75 cup light brown sugar
  • 8 ounces butter (2 sticks)
  • 1 cup melted coconut oil
  • 1 large egg
  • 1 teaspoon vanilla bean paste
  • 2 large lemons (zest from two large lemons)
  • 3.25 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup crisp rice breakfast cereal (like Rice Krispies)
  • 1 cup oatmeal

Glaze drizzle

  • 1.5 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons half and half
  • 2 teaspoons vanilla bean paste

Instructions 

  • Preheat oven to 325°F (160°C). Toast coconut on a sheet pan for 10-12 minutes, stirring halfway, then cool.
  • Cream sugars, butter, coconut oil, egg, lemon zest, and vanilla bean paste until well combined.
  • Mix in flour, salt, and baking soda; fold in toasted coconut, rice cereal, and oatmeal. Drop scoops onto baking sheets and bake for 18-22 minutes until golden.
  • Prepare glaze by mixing powdered sugar, lemon juice, half and half, and vanilla bean paste until smooth. Drizzle over warm cookies and cool completely.

Notes

Keep an eye on the coconut while toasting to prevent burning.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: coconut, cookies, lemon